Spring Chicken Soup

Marcus Nilsson

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Serves 4| Hands-On Time: 20m | Total Time: 1hr 10m

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

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.
Transfer the chicken to a plate and let cool. Remove and discard the carrots, celery, and onion.
Add the green beans, asparagus, tomato, and turnip to the broth and simmer until the vegetables are tender, about 5 minutes.
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.

By Sara Quessenberry, April 2007

See Nutritional Information for this recipe »

Nutritional Information

Per Serving
Calories 294Calories From Fat 18%

Fat 6g
Sat Fat 2g
Cholesterol 138mg
Sodium 914mg
Carbohydrate 13g
Fiber 5g
Sugar 6g
Protein 45g

What does this mean? See Nutrition 101.

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Quick Tip

For a quicker version of this soup, simmer the vegetables in 8 cups store-bought low-sodium chicken broth until tender, about 5 minutes. Shred the meat from 1 rotisserie chicken and stir it in during the last minute of cooking. Taste the soup for seasoning before adding more salt.