a transitional spring chicken soup

bright, lemony and herby !

like clockwork, every year, the time between winter and spring, I feel confused as hell. I’m kind of over the stew of it all, I want to eat fresher, but I’m also still a lazy pos. I can smell summer, but I’m holding on to the cozy days of winter. I don’t know what I want to eat for any meal of the day and yet I gravitate to all the fresh herbs in the grocery store just for them to rot in my fridge.

if you’re feeling anything along the lines of that, well! this is a soup that soothes both of your personalities in this tough time. it’s deliciously bright and zesty thanks to the gremolata on top which is just a fancy word for chopped herbs, lemon zest and garlic. in this variation, I did dill, lemon, scallion and parsley.

I made this original recipe last month, but then made it again yesterday in an even spring-ier version with jasmine rice, snap peas and escarole. so I’ll share notes for that version below because what was planned as a rotisserie chicken + produce clean out - turned out to be really great and bright and fresh! i mean, no duh, I bought all this green produce to feel that way before seeing it on it’s last leg in the back of the fridge <3 when will I learn <3

and while I would say I prefer the spring version more, I actually cannot even choose because that’s what I though yesterday when it was 60 F. today it’s 30 F and maybe I wouldn’t mind an alphabet letter in my soup. the peas can wait for a warmer day. up to you and wherever you are mentally.

speaking of (as I continue on to an entirely unrelated topic) I forgot to ask you guys about my garden plans. I want to start a light little garden - maybe a raised bed or two on my terrace……what’s the easiest thing to grow and when should I start planting it? truthfully I don’t have much of a green thumb so i’m gonna hope plant daddy alex takes this project over. tyvm any help appreciated.

a springy chicken noodle soup:

• 1 yellow onion, diced

• 1 leek, light green and white parts only, thinly sliced

• 3 celery ribs, thinly sliced on a diagonal, half reserved

• 2 parsnips, diced into 1/2” pieces

• 3 thin slices of ginger

• 3 garlic cloves, minced

• 1 tsp ground turmeric

• 4 cups chicken broth (homemade is best duh)

• 3 cups water

• 1.5 lb boneless chicken breast or thighs, or if using bone-in, 2.5 lbs (a shredded rotisserie chicken works too)

• 2 bay leaves

• tiny pasta, cooked to serve on the side

• salt + pepper to taste

dill gremolata:

• 2 tbsp dill, finely chopped

• 2 green onions, thinly sliced

• 2 tbsp parsley, finely chopped

• 1 lemon, zested and juiced

• 1/3-1/2 cup olive oil, just enough to fully cover + saturate all the herbs

• pinch of salt

a very springy variation I love:

• sub jasmine rice for tiny pasta on the side

• add 2 heaping cups of roughly chopped escarole or spinach right at the end

• add 1 cup halved snap peas just towards the end, simmering for 1-2 minutes until bright green and still snappy with a bite

1. make the gremolata: add all the ingredients to a small bowl and set aside for 15 minutes or so to meld the flavors together. give it a mix before serving.

2. to a large pot or dutch oven, add some olive oil. add in the ginger slices and cook until aromatic. add the leek and onion, cooking until softened, about 10 minutes. mix in the garlic and cook 1-2 minutes. add the parsnips, half of the celery and cook for another few minutes. sprinkle in the turmeric and season generously with salt and pepper, cooking for another 1-2 minutes.

3. add the broth and water and bring to a light simmer. add the chicken breast/thighs, and simmer for about 20-30 minutes or until shreddable. remove the chicken from the pot with tongs and set aside. shred using two forks then return the chicken to the pot with the other half of the celery. continue simmering for another 10 minutes. check a parsnip to ensure it’s nicely softened. season with salt and more pepper as needed.

   1. if using rotisserie: after bringing the broth to a boil, continue simmering for 15 minutes or until the parsnips begin to soften. then add the shredded chicken in and continue simmering for another 10 minutes or until the parsnips are soft.

4. remove the soup from the heat and let sit for 5 minutes.

5. if making the spring: just before removing the soup off the heat, add the snap peas and escarole/green of your choice. simmer for 1-2 minutes until the greens begin to wilt and the snap peas have softened slightly, but still remain bright green. you can test one to see if the crunch is to your liking. I like it best with a nice bite, and it will continue to cook off heat. turn the heat off when done.

6. to serve: add pasta or rice to each bowl, then ladle over the soup. spoon a generous serving of the gremolata over top and finish each bowl with a nice crank of fresh black pepper. mmmmm mmmm mmmm!!!

give it a go! tag me if you try it! xoxo katie

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