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Spring Garden Soup

A Delicious and Nutritious Natural Dish

Springtime in Montana means household gardens are overflowing with onions, carrots, and green beans. With an abundance of vegetables and the air still crisp, a hearty soup is welcome. Here is the coziest recipe to take your gardening straight to the family dinner table—Spring Garden Soup.

This dish is a staple for my family. With its flavorful broth, shredded chicken, and egg noodles, you can never go wrong. Simply harvest the vegetables that are in season, chop them up, and throw them in. It’s a synch!

While the flavors of this soup meld together, you might even flip through one of Montana’s classic gardening manuals: The Montana Gardener’s Companion: An Insider’s Guide to Gardening under the Big Sky by Bob Gough and Cherry Moore-Gough. Perhaps you will stumble across a new vegetable and tweak this soup to your family’s taste!

In the meantime, here’s a starting point! Follow the recipe below and enjoy the warmth it adds to your household:

Family recipe of Spring Garden Soup

Total Time: 1hr. 25min.

Prep: 40min.

Cook: 45min.

8-10 servings

4 tablespoons olive oil

2 cups chopped leeks, white part only

2 tablespoons finely minced garlic

Kosher salt to taste throughout

2 cups carrots, peeled and chopped

2 cups green beans (or peas)

3 quarts chicken stock

2 cups corn kernels

½ tsp. freshly ground black pepper

½ tsp. oregano

1tsp. apple cider vinegar

¼ cup packed, chopped fresh parsley leaves

1 to 2 tsp. freshly squeezed lemon juice

1 lemon zested

1 rotisserie chicken, shredded

11oz. frozen egg noodles (optional)

A dash of cayenne pepper

Directions:

In a large stockpot heat the olive oil over medium heat. Once hot, add the leeks, garlic, and salt. Sweat the leeks for approximately 7 minutes, or until they begin to soften. Add the carrots, potatoes, and green beans. Cook for 4 more minutes, stirring often. Add the chicken stock, apple cider vinegar, oregano, and corn kernels.

Bring to a boil and cook until the vegetables are just beginning to soften, approximately 10 minutes. Add the egg noodles and shredded chicken. Cook for 10 minutes more, and then remove from heat. Stir in the parsley, lemon zest, and lemon juice. Serve and enjoy!

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