How to make it

  • 1. For the quick broth: Bring all ingredients to simmer, skimming foam and fat as it rises to surface. Continue to simmer until chicken is tender, about 40 minutes. Remove and reserve chicken pieces for another use. Simmer broth to blend flavors, about 20 minutes longer. Strain and skim remaining fat. (If desired, let cool to room temperature and refrigerate. Remove congealed fat before reheating. You can refrigerate broth for up to 5 days or longer, if you bring it to a boil every few days. Or freeze it for several months.]
  • 2. For the soup base: Heat oil in a large soup kettle. Add onions, carrots, and celery. Sauté until vegetables soften, about 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Add quick broth, bring to a simmer, and simmer 1 to 2 minutes.
  • 3. For the spring soup: With the soup base at a simmer, add new potatoes, peas, asparagus, and noodles and simmer until vegetables are tender and noodles are done, 8 to 10 minutes. Add spinach and simmer 3 minutes longer. Stir in mint. Let stand 2 hours to let flavors blend before serving.

People Who Like This Dish 1
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes