Exciting news: Paleo Soups & Stews is now available at Costco stores nationwide. If you find it at your local Costco, buying a copy there helps ensure they keep it in stock. Thank you! To celebrate, here’s one of my favorite recipes from the book: Spring Chicken Soup with Lemon & Asparagus.
spring chicken soup with lemon and asparagus
Although many people reach for soup in the cooler months, Paleo Soups & Stews was written as a year-round cookbook. It includes recipes that highlight spring and summer produce, chilled soups, and a variety of breads, crackers, and garnishes that work in every season.
This Spring Chicken Soup is a perfect example: light and lemony, it celebrates spring vegetables yet remains hearty enough to serve as a satisfying meal.
video made by Jesse Kane / American Made Films
If you already have leftover roast chicken, skip to step 3 in the instructions and have dinner on the table even faster.
Spring Chicken Soup with lemon and asparagus
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- Author: Simone Miller
- 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 and 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, made into wide ribbons with a vegetable peeler or spiralizer
- ¼ cup chopped fresh basil, plus more for garnish
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
Instructions
- Preheat the oven to 425ºF (220ºC).
- Lift the chicken skin and rub the meat underneath with herbes de Provence and salt. Place the chicken on a rimmed baking sheet and roast for about 40 minutes, or until the internal temperature reaches 160ºF. Once cool enough to handle, remove the meat from the bones and chop.
- 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 about 5 minutes, stirring often, until translucent.
- Add the asparagus and garlic and cook for 2 minutes, until the garlic is fragrant.
- Pour in the chicken broth and bring the soup to a simmer. Cook until the asparagus is tender, about 1 to 2 minutes.
- Stir in the chopped chicken, watercress, zucchini ribbons, and basil. Cook for 1 minute, just until heated through. Add the lemon juice and adjust salt to taste.
- Serve the soup garnished with additional chopped basil and lemon wedges on the side.
Notes
If you have leftover cooked chicken, skip the roasting step and begin at step 3 to save time.
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