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–+ servings
Bright Spring Chicken Soup

Bright Spring Chicken Soup with Fresh Greens and Zing

A light and invigorating Bright Spring Chicken Soup that celebrates the season with fresh greens and flavors.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 cups
Course: Chicken
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 tbsp extra-virgin olive oil Avocado oil can be substituted.
  • 1/2 cup red onion, finely chopped Yellow onion can substitute.
  • 3-4 cloves garlic, minced Fresh garlic is preferred.
  • 3 carrots, thinly sliced Bell peppers can be used instead.
  • 2 tbsp fresh oregano, leaves Use half the amount of dried oregano if needed.
  • 10 cups chicken stock Vegetable stock can be used for a lighter option.
For the Hearty Elements
  • 1 cup basmati rice Quinoa can replace for a gluten-free alternative.
  • 1 rotisserie chicken, shredded Cooked chicken breast can replace.
For the Fresh Touch
  • 5 oz arugula Spinach or kale can be used.
  • 1 cup frozen peas Fresh peas are ideal when in season.
  • 1-2 lemons, juiced Lime juice can be used as an alternative.
For Garnishing
  • freshly grated parmesan Nutritional yeast can be a dairy-free option.
  • fresh parsley Basil can be used instead.
  • coarse salt and black pepper To taste.

Equipment

  • Large Pot

Method
 

Step-by-Step Instructions
  1. In a large pot, heat 2 tablespoons of extra-virgin olive oil over medium-high heat. Add ½ cup of finely chopped red onion and 3 thinly sliced carrots, sautéing for about 5 minutes until they soften.
  2. Once the onions and carrots are tender, add 3-4 minced garlic cloves and 2 tablespoons of fresh oregano, stirring for about 1 minute until fragrant.
  3. Pour in 10 cups of chicken stock and bring to a boil. Add 1 cup of basmati rice, cover, and simmer for 15 minutes until the rice is tender.
  4. Stir in shredded rotisserie chicken, 5 oz of arugula, and 1 cup of frozen peas, simmering for 2-3 minutes until the greens are wilted.
  5. Remove from heat and squeeze in the juice of 1-2 lemons, mixing well. Adjust seasoning with salt and pepper.
  6. Serve hot, garnished with parmesan and parsley.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 15mgCalcium: 80mgIron: 2mg

Notes

This soup is a delightful way to embrace the season's flavors, providing both nourishing comfort and freshness.

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