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{let’s make some} Spring Chicken Soup

Posted on May 2,2012 by Jennifer

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I’ve often marveled at the soups at my local Thai restaurant that have lettuce in them. You see, I’ve never added it to soups before so seeing this familiar veggie used in an unusual (to me at least) way was inspiring. Well, today’s the day for me to give it a whirl! The trees are all leafing out in that beautiful Spring green and it’s put me in the mood to make a Spring Chicken soup. Aside from the chicken I wanted the other ingredients to be green, enter the romaine lettuce. To this I also added some green onions, baby peas and cilantro. I love cilantro but if you’re not a fan, feel fee to skip it, but I have to say it really adds to the “fresh” taste of the soup.

{Aren’t those vibrant green veggies yummy looking? The key is to not overcook them.}

I couldn’t believe how quickly this soup came together – perfect for a busy weeknight dinner. I used a shortcut for my stock because I like a really “rich” tasting stock – a weak or bland base for a soup makes me sad and the boxed broths and stocks just don’t seem to have the flavor that I like (but I do like the convenience of them). So, I’ve learned to work with them and not against them. How? I cook the chicken for my soup in a partial mix of it. Here’ my recipe:

:: Ingredients ::
4 cups Chicken Broth or Stock
2 cups water
2 uncooked boneless chicken breasts (makes this soup so much simpler when you aren’t boning the chicken!)
1/4 of a large onion, rough chopped
2 carrots
1 teaspoon minced garlic
1 cup baby peas (I used frozen)
1/2 of one romaine heart (I don’t use the white of the stalk – just the green leafy leaves), coarsely chopped
1/4 cup cilantro, chopped
1 green onion, sliced – green & white parts
salt & pepper to taste

:: Step 1 ::
Combine stock, water, uncooked chicken breasts, onion, carrots and garlic in a large pot. Simmer until chicken is cooked. Once chicken is cooked remove it from the pot, shred it and set aside. Strain the stock to remove all the carrots, onions and garlic. Discard these. Return all of the now drained stock to your pot.

:: Step 2 ::
Add shredded chicken to your stock and bring back to a low simmer. Add your romaine lettuce and green onions allow to heat for 1 and 1/2 minutes. Then add your peas and cilantro, heat for 3 more minutes and serve with salt & pepper to taste.

Easy and delicious! Add a lovely crunchy baguette and you have a simple but satisfyingly tasty soup. Perfect for the season! I hope you try this and please leave a comment and let me know how you like it.

Before I close, I want to say “THANK YOU!” to everyone who has downloaded the Mother’s Day printable! I’m overjoyed with the response! There were some broken links in the post yesterday and I think they might have been in the email that you received if you subscribe to my blog (and I hope you do!) but the links are all fixed in the post now which you can visit here if you missed it.

I’ll be back on Friday with the baby shower photos – they are so lovely, I can’t wait to share them with you!

Until then,

Bon Appétit!

Jennifer

 

 

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