Spring Chicken Soup

Spring Chicken Soup
Marcus Nilsson
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preparation
20
minutes
cooking
70
minutes
Serves 4

Ingredients

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

Directions

  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.
Sara Quessenberry
March 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 18 %
  • Fat 6 g
  • Sat Fat 2 g
  • Cholesterol 138 mg
  • Sodium 914 mg
  • Carbohydrate 13 g
  • Fiber 5 g
  • Sugar 6 g
  • Protein 45 g
What does this mean? See Nutrition 101.

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