Chicken and Spring Vegetable Soup

Simmer asparagus, peas and other highlights of the season’s harvest in a light, delicately flavored soup that’s fit for lunch or dinner. Just a tablespoon of chicken demi-glace creates a savory, flavorful stock in no time.

Ingredients:

  • 1 Tbs. olive oil
  • 1 yellow onion, diced
  • 2 celery stalks, diced
  • 2 carrots, diced
  • 1 large garlic clove, minced
  • 1 Tbs. chicken demi-glace
  • 12 cups (3 l) water
  • 2 boneless, skinless chicken breast halves, each about 6 oz.
      (185 g)
  • 6 large fresh flat-leaf parsley sprigs
  • 1 bay leaf
  • Kosher salt and freshly ground pepper, to taste
  • 1/4 lb. (125 g) cremini mushrooms, thinly sliced
  • 1/2 bunch asparagus, thinly sliced on the bias
  • 1 cup (5 oz./155 g) fresh or thawed frozen peas

Directions:

In a Dutch oven over medium heat, warm the olive oil. Add the onion, celery and carrots and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the garlic and demi-glace and cook, stirring, until fragrant, about 1 minute.

Add the water, chicken, parsley and bay leaf and bring to a simmer. Reduce the heat to medium-low and simmer until the chicken is cooked through, about 20 minutes. Transfer the chicken to a plate. When the chicken is cool enough to handle, shred into bite-size pieces.

Strain the stock, return it to the pot, and season with salt and pepper. Bring the stock to a simmer and add the chicken, mushrooms, asparagus and peas. Simmer for 2 to 3 minutes. Adjust the seasoning with salt and pepper. Ladle the soup into warmed bowls and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen