herby chicken soup for the tired soul

spring produce has entered the chat.

This could be a hot take, but I consider chicken soup a spring food. Leeks, celery, and carrots are in season and their prime at the farmers market, herbs are bouncing back from their winter slumber, and cool shoulder season weather means you can still savor your soup and eat it, too.

I’ve been making this version for years and have shared it with friends more than once–I hope you enjoy it just as much.

Ingredients:

• 2 lbs-ish chicken breasts (you could also use chicken thighs)

• As many carrots as your heart desires. I like a lot, so I usually do 4 or 5.

• 2 or 3 celery sticks

• 2 leeks

• A knob of ginger that is representative of how much you enjoy ginger

• 2 shallots, or a small onion

• a few sprigs of thyme, sage, and rosemary each. I also love adding tarragon and marjoram from the garden. Tie them into a bundle to make your life easier!

• *1 cup-ish of heavy cream

• 2 cups white wine (I usually make this when I need to finish a bottle)

• 4 cups veggie or chicken stock

• 1 bunch of kale or spinach

• *5ish tablespoons butter

Grab a large bowl and chop all your veggies.

Season your chicken with salt, pepper, and your favorite dried spices: I like paprika, garlic powder, onion powder, and usually add some turmeric.

Warm a deep pot on medium heat and sear the chicken on both sides until nice and brown. If you’re using chicken thighs, sear them fat-side down to render off the fat, then drain the fat into a bowl.

Deglaze the pot with half your wine and let it simmer until it reduces by half. Add in two tablespoons of butter (or chicken fat) and sauté the veggies until tender and caramelized.

Add the remaining wine to your veggies and simmer until the alcohol cooks off (you’ll know by tasting it).

Dump in your stock, herbs, cream, and seared chicken, and bring it to a boil. Turn heat to low and simmer for 2-3 hours until the chicken pulls apart easily.

Just before serving, add in your greens of choice and stir until they’re wilted.

Serve with noodles, rice, fresh bread, or, dare I say…mashed potatoes?

*Note: This soup is extremely adaptable.

• If you’re dairy-free, sub out the heavy cream with coconut milk and use your favorite oil in lieu of butter.

• This is a great recipe for using up veggies lingering in your fridge. Mushrooms, zucchini, cauliflower, broccoli–all are welcome!

• This recipe yields a lot of vegetable scraps. Throw them in a freezer-safe bag and save them for homemade vegetable stock! You can also add in your cooked chicken bones for a yummy poultry stock.

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