This light, brothy soup is perfect for spring, when we crave fresh flavors. Seasonal favorites such as cremini mushrooms, asparagus and fresh peas shine, while shredded chicken makes the dish hearty enough for a main course. Just add crusty bread and a glass of crisp white wine.
Chicken and Spring Vegetable Soup
1 Tbs. olive oil
1 onion, diced
2 celery stalks, diced
2 carrots, diced
1 garlic clove, minced
1 Tbs. chicken demi-glace
2 boneless, skinless chicken breast halves
6 parsley sprigs
1 bay leaf
Salt and freshly ground pepper
1/4 lb. cremini mushrooms, thinly sliced
1/2 bunch asparagus, thinly sliced
1 cup peas
In Dutch oven over medium heat, warm olive oil. Add onion, celery and carrots; cook, stirring occasionally, until softened, 8–10 minutes. Add garlic and chicken demi-glace; cook for 1 minute. Add 12 cups water, chicken breast halves, parsley sprigs and bay leaf. Simmer over medium-low heat until chicken is cooked through, about 20 minutes.
Remove chicken; let cool, then shred. Strain stock; return to pot. Season with salt and pepper.
Bring stock to a simmer. Add chicken, mushrooms, asparagus and peas. Simmer for 2–3 minutes, then serve. Serves 4-6.