Welcome Spring with Some Chicken Soup from the Farm
Welcome the vibrant flavors of spring with this hearty and wholesome Chicken Soup from the Farm! Packed with garden-fresh vegetables like zucchini, carrots, celery, and red potatoes, along with tender bone-in chicken thighs, this comforting soup is brimming with homemade flavor. Infused with fresh herbs like dill and parsley, and finished with a splash of zesty lemon juice, every spoonful bursts with brightness and vitality. Perfect for a cool evening or a cozy family meal, this easy-to-make soup is both nourishing and satisfying. Ready in just over an hour, it's a celebration of farm-fresh ingredients that will leave you craving more. Serve it warm with crusty bread for the ultimate seasonal comfort food experience!
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Recipe Information
Ingredients
- 4 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 medium carrots, peeled and sliced
- 2 stalks celery stalks, sliced
- 1 medium zucchini, diced
- 3 medium red potatoes, diced
- 1 cup fresh or frozen peas
- 8 cups chicken broth
- 1 leaf bay leaf
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons fresh dill, chopped
- 1.5 teaspoons salt
- 0.5 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat the olive oil in a large soup pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and sear for about 5 minutes per side until browned. Remove the chicken and set aside.
In the same pot, add the diced onion. Sauté for 3-4 minutes until softened and translucent.
Add the minced garlic and sauté for another 1 minute until fragrant.
Stir in the sliced carrots, celery, zucchini, and diced red potatoes. Cook for 5 minutes, stirring occasionally, to boost their flavor and begin softening.
Return the chicken thighs to the pot along with the chicken broth and bay leaf. Bring to a gentle boil, then reduce the heat to low. Cover and simmer for 25 minutes.
Remove the chicken thighs from the pot. Shred the meat using two forks, discarding the skin and bones. Return the shredded chicken to the soup.
Stir in the peas, chopped parsley, and dill. Season with remaining salt and black pepper, adjusting to taste. Simmer for another 10 minutes to bring all the flavors together.
Stir in the lemon juice right before serving for a bright, fresh finish.
Ladle the soup into bowls, garnish with extra fresh herbs if desired, and serve warm with crusty bread or crackers.
Nutrition Facts
Calories |
316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.4 g | 17% | |
| Saturated Fat | 3.1 g | 15% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 1323 mg | 58% | |
| Total Carbohydrate | 26.9 g | 10% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 7.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 86 mg | 7% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 1113 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
