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Spring Chicken Soup Recipe: Fresh Seasonal Broth for Spring

I’m not sure how to start this, so I’ll just dive in.

This time I really wanted asparagus. For the first time I craved something green and stalky with those little tufted tips.

There are a lot of vegetables in this bowl if you haven’t noticed.

I imagined the asparagus in soup—those pointy heads floating in broth, splashed with olive oil and showered with parmesan. It wasn’t a seasonal guilt decision to eat green—just because it’s May and warmer days are coming—this was simply what sounded good.

I chopped onions, mushrooms, carrots and the asparagus, grabbed some chicken, tiny pasta, and plenty of cheese.

And yes, I sautéed much of it in bacon grease. There’s always room for a little indulgence.

It turned out to be exactly what I wanted: comforting and bright at once. The soup warmed me up on a perpetually rainy day, never felt heavy, and didn’t make me feel queasy. I added cannellini beans—soft and plump—and a touch of lime for brightness. The small pasta bits were adorable, and a generous grating of Pecorino Romano finished it perfectly.

This soup is light, refreshing and hearty all at once. It carries a subtle smokiness from the bacon, bright citrus from the lime zest, and savory cheesiness from the grated cheese. Fresh cilantro adds a bright herbaceous note—if cilantro isn’t your thing, basil, parsley or tarragon are great alternatives. You can omit the bacon if you prefer, but in my opinion it elevates the soup significantly.

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Spring Chicken Soup

Yield: 4 to 6+
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Ingredients

  • 2 slices of bacon, chopped
  • 1 medium onion, chopped
  • 1 1/2 cup sliced mushrooms, roughly chopped
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 cloves of garlic, minced
  • 4 cups raw spinach
  • 2 carrots, peeled and chopped
  • 12 asparagus spears, chopped into 1 1/2 inch pieces
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 15- ounce can of cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken stock
  • 1 1/4 cups ditalini pasta or another short/small pasta
  • the zest of half a lime
  • 1/3 cup parmesan or romano cheese, grated
  • for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons

Instructions 

  • Heat a large saucepan over medium heat and add the chopped bacon. Cook until the fat renders and the bacon is crispy, then remove it with a slotted spoon and drain on paper towels. Add the onions and mushrooms to the pot and cook for about 5 minutes, stirring occasionally. Add the garlic, carrots and asparagus and cook 5 minutes more. Season with salt and pepper, then add the spinach and cook 2–3 minutes until wilted.
  • Stir in the shredded chicken, beans, and chicken stock. Add the pasta and bring the soup to a simmer. Simmer for about 15 minutes, then reduce the heat to low. Stir in the lime zest and grated cheese.
  • Serve hot with extra cheese, avocado slices, plenty of cilantro and chopped green onions. A toasted baguette or croutons are nice on the side.
  • Note: if you prefer a soup with more broth, add an extra 1–2 cups of stock or water.
Course: Soup
Cuisine: American

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P.S. I have a cheese problem. But I don’t think it’s obvious or anything.