Spring Chicken Soup

Name: Spring Chicken Soup
Cuisine: World Cuisine
Ingredients: 2 1/2 lbs bone in, skin on chicken thighs; Kosher salt and black pepper; 2 tsp olive oil; 1 bunch leeks (about 3 medium) (cleaned and sliced); 3 celery stalks (medium diced); 1 large fennel bulb (cored and medium diced); 5 garlic cloves (grated); 1 inch piece of ginger (grated); 6 cups low sodium chicken stock (homemade or store bought); 2 bay leaves; 2 medium kohlrabi (peeled and medium diced); 2 cups frozen peas; 1/2 lb. small pasta shape of choice (cooked to al dente); Watercress (for serving (optional)); Grated pecorino romano and black pepper (for serving); 1/2 cup each fresh parsley and dill; ¼ cup fresh tarragon; 2 lemons (zested and juiced); ⅓ cup olive oil

11 steps

Serves 6-8

Updated at: Thu, 10 Apr 2025 20:08:39 GMT

Nutrition balance score

Great

Glycemic Index

Low

Nutrition per recipe

Calories3660.5 kcal (183%)

Total Fat205.3 g (293%)

Carbs280.8 g (108%)

Sugars47.8 g (53%)

Protein174.7 g (349%)

Sodium3100.7 mg (155%)

Fiber44.2 g (158%)

% Daily Values based on a 2,000 calorie diet

Instructions

Step 1

Season chicken thighs all over with kosher salt and black pepper. Add oil to a large pot over medium heat. Once hot, add chicken thighs skin side down, and sear until deeply golden, about 8-12 minutes. Flip and cook second side about 3 minutes more.

Step 2

Remove chicken to a plate and set aside. Carefully, pour off some fat if it seems like too much (around 1-2 Tbsp will be good!)

Step 3

Add leeks, celery, fennel, garlic, and ginger to the pot. Cook for about 3 minutes, just until veggies start to sweat. (they are going to cook mostly in the broth!)

Step 4

Pour in chicken stock and add in bay leaves. Return chicken to the pot, along with the kohlrabi. Bring mixture to a simmer.

Step 5

Simmer on low for 30-35 minutes until chicken is cooked (at least 185F), and vegetables are tender.

Step 6

Remove chicken and bay leaves from the soup. Let chicken cool for a few minutes so you can handle it.

Step 7

While chicken cools a bit, make the herb topping. Blend dill, parsley, tarragon, lemon zest, lemon juice, and olive oil until smooth. Season with salt and pepper to taste. Set aside.

Step 8

Remove skin from chicken and discard. Shred chicken and return to soup. (you can leave the soup on low while you do this!)

Step 9

Stir in peas. Season to taste with more salt and pepper.

Step 10

Add cooked pasta to each individual bowl and pour hot soup over.

Step 11

Serve topped with a drizzle of herb mix, watercress, pecorino, and black pepper.

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