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Herb Chicken Soup with Spring Vegitables

144.75 calories/18.89 grams protein per serving


3 sprigs fresh flat-leaf parsley, plus 1 tablespoon chopped 4 cal 0.3 protein
3 sprigs fresh tarragon, plus 1 tablespoon chopped 0 cal 0 protein
3 sprigs fresh thyme 2 cal 0.1 protein
1 bay leaf 0 cal 0 protein
1 small onion, chopped 29 cal 0.6 protein
2 medium carrots, sliced 50 cal 1.1 protein
1 stalk celery, sliced 6 cal 0.3 protein
3 long strips lemon zest 0 cal 0 protein
4 bone-in chicken breast halves, skin removed (2 1/2 to 3 pounds) 195 cal 41 protein
4 cups chicken broth, low-sodium canned or homemade 154 cal 19.4 protein
14 medium asparagus, thick ends trimmed, cut into 1-inch segments 45 cal 4.9 protein
1/3 cup fresh or frozen peas 74 cal 5 protein
5 medium shiitake mushrooms, stemmed and sliced 20 cal 2.8 protein

1) Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts.
2) Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones. When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through. Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

Makes 4 servings.