First of all, some very exciting news! Paleo Soups & Stews is now available in Costco stores nationwide. Yay! If you are in need of a copy and see it in your local Costco, it’s a huge help to purchase it from there; it helps make sure it stays on the list of books they stock. Thank you! ❤️ To celebrate, I am sharing one of my favorite recipes from the book this week: Spring Chicken Soup with Lemon & Asparagus.
When I wrote Paleo Soups & Stews, I knew that it would be a book that appealed to people more in the Fall and Winter months than it would in the warmer ones. It’s just the nature of soup! But I still wrote it to be a year-round cookbook; I included recipes that featured Spring and Summer produce, chilled soups, and of course breads, crackers and soup toppers and garnishes that are great year round.
This Spring Chicken Soup is a great example of a soup that is wonderful to make once the weather starts getting warmer. It’s light and lemony, and uses some of Spring’s best produce. Yet it’s still hearty enough to be a meal in a bowl.
If you have leftover roast chicken in your fridge, skip ahead to step 3 and have dinner on the table even faster.
Spring Chicken Soup
with lemon and asparagus
prep time: 15 minutes
cook time: 50 minutes
1 whole bone-in, skin-on chicken breast (about 2 pounds)
½ teaspoon herbes de Provence
½ teaspoon salt
1 tablespoon avocado oil (get it at Costco!)
1 medium onion, thinly sliced
¾ pound asparagus, ends trimmed, 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 (or a combination), made into wide ribbons with a vegetable peeler or spiral slicer
¼ cup chopped fresh basil, plus more for garnish
1 tablespoon fresh lemon juice
Lemon wedges, for serving
- Preheat the oven to 425ºF.
- Lift the skin of the chicken and rub the meat underneath with the herbes de Provence and salt. Place the chicken on a rimmed baking sheet and roast for 40 minutes, or until cooked through with an internal temperature of 160°F. Once cool enough to handle, remove the meat from the bones and chop it.
- 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 5 minutes, or until translucent, stirring often.
- Add the asparagus and garlic and cook for 2 minutes, or until the garlic is fragrant.
- Add the broth and bring to a simmer. Cook until the asparagus is tender, 1 to 2 minutes.
- Add the chicken, watercress, zucchini ribbons, and basil and cook for 1 minute, or until just heated through. Stir in the lemon juice and add salt to taste.
- Serve garnished with extra chopped basil, and with lemon wedges on the side.
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