HERB CHICKEN SOUP WITH SPRING VEGETABLES RECIPE

INGREDIENTS

• 3 sprigs fresh flat leaf parsley, plus 1 tablespoon chopped
• 3 sprigs fresh tarragon, plus 1 tablespoon chopped
• 3 sprigs fresh thyme
• 1 bay leaf
• 1 small onion, chopped
• 2 medium carrots, sliced
• 1 stalk celery, sliced
• 3 long strips lemon zest
• 4 chicken breast halves, skin removed (2 1/2 to 3 pounds)
• 4 cups chicken broth, low sodium canned or homemade
• 1 bunch medium asparagus, thick ends trimmed, cut into 1inch segments
• 1/3 cup fresh or frozen peas
• 5 medium mushrooms, stemmed and sliced

DIRECTION

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts.
• Cover with the broth, bring just to a boil over high heat, and 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.