Spring Chicken Soup
A spring twist on a classic chicken soup, this Spring Chicken Soup includes vibrant green peas, crisp snap peas, and tender leeks for a perfect spring soup. Served with a piece of crusty bread, this is my ideal kind of soup to eat at this time of year.
Servings 6 people
Equipment
- Large Dutch oven or soup pot
Ingredients
- 2 tablespoons olive oil, divided
- 4 large boneless, skinless chicken thighs
- 1 large yellow onion, thinly sliced
- 1 large leek, split lengthwise and thinly sliced
- 2 large garlic cloves, minced
- 1/2 lb new potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 parmesan rind
- 1 cup frozen peas
- 2 cups snap peas, thinly sliced on the diagonal
- Juice of half a lemon
- Sea salt and fresh black pepper
Instructions
- Heat 1 tablespoon of olive oil in a Dutch oven over medium heat. Add the chicken thighs and cook for three minutes. Flip, then cook for a further three minutes. Remove the chicken thighs from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil to the pot along with the thinly sliced onion. Cook the onion in the chicken fat, stirring frequently, for two minutes. Add the leeks and cook for two more minutes. Finally, add the minced garlic and cook for a further two minutes. Season with sea salt and fresh black pepper.
- Add the peeled and diced new potatoes to the pot and cook for a further two minutes.
- Pour the broth over the sauted vegetables and transfer the browned chicken thighs back into the pot. Nestle the parmesan rind into the pot as well, then bring the soup to a simmer. Simmer for 15 minutes.
- Pick the chicken thighs out of the soup, transferring them to a plate. Use two forks to gently shred the chicken, then transfer it back to the soup pot along with the frozen peas and stir well to incorporate. Simmer the soup for three more minutes.
- Stir the sliced snap peas into the soup and cook for one final minute. Pick out the parmesan rind and stir in the lemon juice. Taste the soup and adjust the seasoning as needed. Serve immediately. The soup will keep in the fridge for up to five days.