First of all, some very exciting news! Paleo Soups & Stews is now available in Costco stores nationwide. Yay! If you are in need of a copy and see it in your local Costco, it’s a huge help to purchase it from there; it helps make sure it stays on the list of books they stock. Thank you! ❤ To celebrate, I am sharing one of my favorite recipes from the book this week: Spring Chicken Soup with Lemon & Asparagus.
spring chicken soup with lemon and asparagus
When I wrote Paleo Soups & Stews, I knew that it would be a book that appealed to people more in the Fall and Winter months than it would in the warmer ones. It’s just the nature of soup!
But I still wrote it to be a year-round cookbook; I included recipes that featured Spring and Summer produce, chilled soups, and of course breads, crackers and soup toppers and garnishes that are great year round.
Watch how easy it is to make!
video made by Jesse Kane / American Made Films
This Spring Chicken Soup is a great example of a soup that is wonderful to make once the weather starts getting warmer. It’s light and lemony, and uses some of Spring’s best produce. Yet it’s still hearty enough to be a meal in a bowl.
If you have leftover roast chicken in your fridge, skip ahead to step 3 and have dinner on the table even faster.
Spring Chicken Soup with lemon and asparagus
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Soup
Ingredients
- 1 whole bone-in skin-on chicken breast ( (about 2 pounds))
- ½ teaspoon herbes de Provence
- ½ teaspoon salt
- 1 tablespoon avocado oil
- 1 medium onion, (thinly sliced)
- ¾ pound asparagus (ends trimmed, cut into ½-inch pieces)
- 2 cloves garlic, (sliced)
- 6 cups Chicken Broth
- 1 cup chopped watercress, (about 1 bunch)
- 1 pound zucchini or yellow squash, (or a combination, made into wide ribbons with a vegetable peeler or spiral slicer)
- ¼ cup chopped fresh basil, (plus more for garnish)
- 1 tablespoon fresh lemon juice
- Lemon wedges, (for serving)
Instructions
- Preheat the oven to 425ºF.
- Lift the skin of the chicken and rub the meat underneath with the herbes de Provence and salt. Place the chicken on a rimmed baking sheet and roast for 40 minutes, or until cooked through with an internal temperature of 160°F. Once cool enough to handle, remove the meat from the bones and chop it.
- Meanwhile, heat the oil in a large heavy-bottomed pot over medium-high heat. When the oil is hot, add the onion and cook for 5 minutes, or until translucent, stirring often.
- Add the asparagus and garlic and cook for 2 minutes, or until the garlic is fragrant.
- Add the broth and bring to a simmer. Cook until the asparagus is tender, 1 to 2 minutes.
- Add the chicken, watercress, zucchini ribbons, and basil and cook for 1 minute, or until just heated through. Stir in the lemon juice and add salt to taste.
- Serve garnished with extra chopped basil, and with lemon wedges on the side.
Notes
If you have leftover chicken, skip ahead to step 3.
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Terri HarpLady says
We’ve eaten this soup 4 times now, and in order to have a bigger pot I cooked a whole chicken in the IP, made broth, and then doubled all the other ingredients. It’s so good! Thanks!