Spring Chicken and Vegetable Soup - Bell & Evans
Light, healthy, and full of flavor, this brothy chicken soup features seasonal veggies, fresh herbs, and lemon for a refreshing clean meal.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bellandevans.com.
Cooking tools:
- Instant-read thermometer
- Stockpot
- Microplane
- Citrus press
- Chef's knife
- Cutting board
- Stove
- Measuring cup
- Measuring spoon
- Plate
Ingredients
- 2 Bell & Evans Bone-in Split Chicken Breasts
- 8 Cups Bell & Evans Chicken Bone Broth
- 1 Bunch Asparagus ends trimmed & cut on the diagonal into ¼ inch slices
- 1 ½ Cups Frozen Petite Green Peas
- ½ Cup Fresh Flat Leaf Parsley, roughly chopped
- 1 T Fresh Thyme leaves only, finely chopped
- 1 T Fresh Chives, finely chopped
- 1 Lemon, zested & juiced + 1 Lemon, cut into wedges for serving (optional)
- Salt
- Pepper
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