Spring Chicken and Vegetable Soup

Here is another soup recipe that sings spring. Spring Chicken and Vegetable Soup is filled with seasonal vegetables including green garlic. Appearing in the markets right now, green garlic is the younger rendition of the ubiquitous papery garlic bulb. Like any youngster, this version  is sassy, sharp and full of swagger. But with a little heat, all of that bravado fades away. The green garlic softens, mellows and loses its pungency, resulting in a smooth aromatic backdrop to this light and healthy soup.

Spring Chicken and Vegetable Soup

Serves 4 – 6

1 tablespoon olive oil
1 cup chopped green garlic, white and pale green parts
Salt
1 large fennel bulb, thinly sliced
2 large carrots, thinly sliced
4 cups chicken stock
1 cup orzo
1 tablespoon fresh thyme or 1 teaspoon dried
1 1/2 cups shredded cooked chicken meat (optional)
1/4 cup chopped flat leaf parsley, coarsely chopped

Heat oil in a soup pot over medium heat. Add green garlic and 1 teaspoon salt. Sauté until garlic softens and its aroma loses its sharpness, 5 minutes. Add fennel and carrots and continue to sauté until the vegetables brighten in color and begin to soften, 2 minutes. Add stock, orzo and thyme. Bring to a boil, then reduce heat to a simmer. Simmer, partially covered until orzo is cooked through and vegetables are tender, 15 – 20 minutes. Taste for salt. Stir in chicken and parsley; continue to cook until the chicken is warmed through. Serve immediately in warm bowls.

If you like this, you might enjoy these TasteFood recipes:
Mushroom Barley Soup with Miso and Kale
Broccoli Rabe, White Bean and Parmesan Soup
Carrot Soup with Coriander Seed and Cilantro

or these spring soups from the food blogs:
French Spring Soup from Recipe Girl
Spring Pea Soup from Chez Us
Spring Spinach and Herb Soup from the Kitchn

13 responses to “Spring Chicken and Vegetable Soup

  1. I love green garlic and grow loads of it in containers. I’ve never thought of using it in soup. Thanks for the inspiration!

  2. That’s what I like about your blog, it’s more than a recipe guide, it’s a story telling, an epicurean travel with a linguistic note. I’m sure many of us have now learned or relearned the meaning of the word ubiquitous ;)

  3. What a lovely soup! I haven’t yet cooked with green garlic, it’s true that I see it everywhere in recipes these days. I am not too fond of garlic in its full power, so green garlic might be interesting to try.

    loved the napkin under the bowl, by the way… gorgeous color!

  4. I love how you’ve described green garlic. And this soup!

  5. This looks so good and light and full of flavor…yum. And of course, another beautifully composed photo. Green garlic rules! – S

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  8. Lovely recipe. There is nothing I know that warms you more than a big bowl of warm soup. Here’s one you might like to try.
    http://www.wascene.com/food-drink/hearty-chicken-and-vegetable-soup/
    Thanks for sharing :)
    Jen

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