I made this a month ago and can't believe I didn't post it. I think I was saving it for spring when all other the ingredients are more in season. I made it today and decided I better share before I forget. This is a great clean, bright healthy soup. I love having a dinner of simple vibrant veggies and a little lean protein in a punchy broth like this with dill and lemon.
Make this vegetarian by skipping the chicken and substituting vegetable stock.
If you like this one, you'll also like Cam's Green Soup.
Makes 6 servings.
Mea's Green Soup
1 lb boneless skinless chicken breast
3 quarts water
splash cooking oil (I like olive oil for this one)
1 yellow onion, diced
2 cloves garlic, minced
1 bay leaf
2 carrots peeled, sliced
2 stalks celery, chopped
1 1/2 cup fresh (or frozen) green peas
1 bunch asparagus, chopped
2 cups chopped green beans
3 cups chopped kale
1 bunch fresh dill, chopped
lemon juice, to taste
s + p, to taste
Simmer chicken in water until cooked through, about 20 minutes. Remove chicken and shred when cool. Save the water to use as the stock. Set both aside.
In a pot, heat a splash of oil over medium heat. Add onion, garlic, carrot, celery and bay leaf. Saute until glossy and softened. About 5 minutes. Add stock. Bring to a boil and reduce to a simmer. Simmer a few minutes until carrots are tender. Add peas, asparagus, green beans and kale. Cook a few minutes. Stir in dill and lemon juice. Season with salt and pepper.