Chicken and Spring Vegetable Soup with Asparagus and Snow Peas
A nourishing soup featuring tender chicken simmered in herb-infused broth with fresh spring vegetables including asparagus, snow peas, and watercress. The bone-in chicken creates a rich base while the vegetables add vibrant color and crisp texture. Perfect for transitional weather when you crave something light yet satisfying, this soup celebrates seasonal produce at its peak freshness.
Ingredients
- 2 pounds chicken, breast, thighs or legs (bone in)
- 3 quarts pure water
- 1 pound asparagus, woody parts of the stems cut off, the rest cut into 1-inch pieces
- ½ pound snow peas, cut off tips and remove the tough stringsugar snap peas1:1vegetable
similar texture
- ½ yellow onion, thinly sliced
- 2 russet potatoes, peeled and thinly sliced
- 2 cups watercress, ends cut off
- 3 cloves garlic, crushed
- 2 tablespoons grass-fed butter
- 2 teaspoons sea salt
- 1 teaspoon dried thyme
- ½ teaspoon ground black pepper, freshly ground
Instructions
- 1
Warm butter in a large pot over medium heat
- 2
Add onions and sprinkle with 1 teaspoon salt
- 3
Saute for about 5 minutes, stirring as needed to prevent burning
- 4
Add garlic and cook for another minute
- 5
Add chicken, water, remaining salt, thyme and black pepper
- 6
Simmer for 1-1/2 hours
- 7
While chicken is simmering, prep the asparagus, snow peas, potatoes, and watercress
- 8
Remove chicken and set aside to cool
- 9
Pull meat from the bone
- 10
Chop or shred chicken as desired
- 11
Add potatoes and simmer for 5 minutes, until almost tender
- 12
Add asparagus, snow peas, and chicken, simmer for an additional 5 minutes
- 13
Remove pot from heat and add watercress
Tips
Use bone-in chicken pieces for the richest flavor and most tender meat
Prep all vegetables while the chicken simmers to streamline the cooking process
Add watercress at the end to preserve its peppery bite and bright color
Good to Know
Refrigerate for up to 3 days in airtight container
Can simmer chicken base up to 1 day ahead, add vegetables when ready to serve
Serve hot with crusty bread or crackers
Common Mistakes
Don't add watercress too early to avoid wilting
Remove chicken promptly after simmering to prevent overcooking
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use boneless chicken instead?
Yes, but reduce cooking time to 45 minutes and the broth won't be as rich. Consider adding chicken stock for more flavor.
What if I can't find watercress?
Substitute with baby spinach, arugula, or fresh herbs like parsley. Add at the end to preserve color and texture.
How long will this soup keep?
Store covered in refrigerator for up to 3 days. The vegetables may soften slightly but flavor remains excellent.