Spring Chicken Soup

Photo by Marcus Nilsson
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    Nutritional Information

    Per Serving

    • Calories 294 calories
    • Calories 18 calories from fat
    • Fat 6 g
    • Sat Fat 2 g
    • Cholesterol 138 mg
    • Sodium 914 mg
    • Protein 45 g
    • Carbohydrate 13 g
    • Sugar 6 g
    • Fiber 5 g


  1. Check 1 3 1/2-pound chicken, cut into pieces
  2. Check 3 medium carrots, halved crosswise
  3. Check 2 ribs celery, halved crosswise
  4. Check 1 medium yellow onion, quartered
  5. Check 1 1/2teaspoons kosher salt
  6. Check 4ounces green beans, cut into small pieces
  7. Check 8ounces asparagus, cut into 1-inch pieces
  8. Check 1 beefsteak tomato, diced
  9. Check 1 turnip, cut into 1/2-inch pieces
  10. Check 1/4teaspoon black pepper


  1. Place the chicken in a large pot with the carrots, celery, onion, and salt. Add enough cold water to cover (about 8 cups). Bring to a boil. Reduce heat and simmer gently for 45 minutes, skimming off any foam that appears. Add additional water as necessary to keep the chicken covered.
  2. Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion.
  3. Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.
  4. Meanwhile, shred the chicken meat, discarding the skin and bones. Add the meat and pepper to the soup and stir to combine. Ladle into individual bowls.