Spring chicken soup
Because it's still soup season, whether we want it or not.
Here at 40 Ingredients Forever, recipes are abundant in joy yet streamlined in process—because they’re all made of the same 40 ingredients.
"I Dream of Dinner is a wonderful cookbook, endlessly full of great ideas. 40 Ingredients Forever is much the same. Endlessly full of great ideas!" — Cara, paid subscriber
Cybelle, who tested this recipe, riddled me this: Is this recipe a “spring chicken” soup or a spring “chicken soup.” Meaning, is it rejuvenating or cozy? The answer: both!
It’s warming enough to get you through the rain and clouds we’ll keep on having, but the lighter, brighter green vegetables hint at warmer, easier days ahead. Its hearty base is built on cumin, red pepper flakes, sautéed scallions and garlic, and softened lemon peel, which adds a floral bitterness that’s like a less intense preserved lemon.
The vegetables used here are part of my 40 ingredients, but spring cooking is graceful and fluid because asparagus, snap peas, green beans, and snow peas can all be used fairly interchangeably. This soup, heartily, welcomes all the green things — even before those dainty, gorgeous, raw spring salads sound any good.
