Spring Chicken Soup
From gelfling545 13 years ago
- 2 hours to make
- Serves 6
This soup is generally the aftermath of a roast chicken at our house. It uses tiny spring vegetables & is a light first course for our first day of spring dinner.
Ingredients
- chicken broth - about 3 quarts shopping list
- 1 bunch green onions or fresh chives shopping list
- that are just starting to poke through now shopping list
- 1cup (scant) pea pods or baby peas shopping list
- 1 medium carrot cut in fine julienne or shredded shopping list
- 1 thin piece of boned, skinless chicken breast about 6-8 oz.. shopping list
- A scattering of thyme shopping list
How to make it
- To get the chicken broth I generally dump the carcass of a roast chicken into the pasta pot with it's marvelous drainer insert, add a rough cut medium onion, some carrot chunks, a garlic clove, salt, pepper & a bay leaf with 4 quarts of water. Cook down to 3 quarts, remove chicken & veg., discard veg. Pick off any usable chicken meat from the bones & return the meat to the pot. Otherwise, use purchased broth. Most of the 2 hours time is making the broth.
- Bring the broth to a boil & add the chicken breast. When it is cooked thoroughly remove it, shred it and return it to the pot, set to simmer.
- Add the grated julienned carrot & cook about 3 min.
- Toss in the peas & simmer briefly.
- DO NOT OVERCOOK. The veg should be a bit crisp.
- Chop green onion or chives & sprinkle over the broth, then sprinkle with a little fresh thyme which should just be starting to green up in the garden about now.
- Salt & pepper to taste.
- I don't usually put noodles in this soup but if you want them use a small, delicate pasta. You could also use very small new potatoes.
People Who Like This Dish 2
- Good4U Perth, Canada
- pleclare Framingham, MA
- gelfling545 Buffalo, NY
- Show up here?Review or Bookmark it! ✔
The Groups
- Not added to any groups yet!
Reviews & Comments 3
-
All Comments
-
Your Comments