Ingredients
- 3 sprigs + 1 tbsp fresh flat-leaf parsley, chopped
- 3 sprigs + 1 tbsp fresh tarragon, chopped
- 3 sprigs fresh thyme
- 1 bay leaf
- 1 small onion, chopped
- 2 medium carrots, sliced
- 1 stalk celery, sliced
- 3 long strips lemon zest
- 4 bone-in chicken breast halves, skin removed (2½ to 3 lb)
- 4 cups chicken broth, low-sodium canned or homemade
- 1 bunch medium asparagus, thick ends trimmed, cut into 1-inch segments
- ⅓ cup fresh or frozen peas
- 5 medium shiitake mushrooms, stemmed and sliced
Make it step by step
- Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts.
- Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface.
- Adjust the heat to very low and cover.
- Cook the chicken until firm to the touch, about 20 minutes.
- Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
- When ready to serve, add the asparagus, peas, and mushrooms to the broth.
- Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle.
- Return chicken to the broth and warm through.
- Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl.
- Garnish each soup with the chopped parsley and tarragon.
- Serve.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.