Put a Spring in Your Spoon: Soup, but For Spring

If there were ever a bowl of soup made to shake off the heaviness of winter and brighten your day from the inside out—this is it.
Light and brothy yet deeply nourishing, this Spring Chicken Soup is layered with fresh herbs, tender greens, and vibrant vegetables. It captures everything I love about seasonal cooking.

This is the kind of soup that feels just as good to make as it does to eat—a one-pot celebration of spring’s arrival. Fresh greens, crisp veggies, and fragrant herbs come together in a mineral-rich broth full of flavor and ease.

Whether you're serving it to your family, dropping off a jar for a friend, or savoring a quiet bowl for yourself, this soup is earthy, zesty, and easy to fold into your weekly rhythm. It captures the heart of my kitchen philosophy—rooted in the seasons, nourishing, and beautifully simple.

So whether you’re tending a garden, foraging a little, or just picking up seasonal treasures at your local market—this recipe helps you make the most of spring’s generous offerings.

Spring Chicken Soup Recipe
Light, nourishing, and layered with seasonal herbs + veggies—this soup is spring in a bowl.

Ingredients:

• 1.5 lbs bone-in, skin-on chicken thighs

• 1–2 Tbsp butter, olive oil, or lard

• 4 cups chicken broth

• 2 cups water

• 2 spring onions, sliced lengthwise (cook with the chicken)

• 2 spring onions, sliced in rounds (to sauté with vegetables)

• 1 stalk green garlic, sliced (or 2 garlic cloves, minced)

• 6 ribs celery, chopped

• 2 carrots, chopped

• 1 lb red potatoes, chopped small

• 1.5 cups sugar snap peas, chopped (or 2.5 cups frozen peas)

• 1 cup fresh or frozen peas

• 1 parmesan rind (optional)

• 1 strip kombu (optional)

• 1 handful nettles (optional)

• 1 tsp dried thyme (or 1 Tbsp fresh)

• 1 Tbsp fresh parsley, chopped

• 1 Tbsp fresh dill, chopped (plus more for serving)

• ½ tsp garlic powder

• ½ tsp turmeric

• Salt + pepper to taste

• 2Tbsp lemon juice or 1/4 cup white wine

• Sour cream for serving (optional)

Instructions:

1. Brown the Chicken:
   In a large soup pot, melt your fat of choice over medium heat. Add chicken thighs skin-side up. Sprinkle with salt, pepper, garlic powder, and turmeric. After 5 minutes, flip and brown the skin side. Cook another 5 minutes, then cover and cook for 5 more minutes.

2. Build the Broth:
   Flip chicken back to skin-side up. Add long-sliced spring onions and sauté for 2–3 minutes. Pour in 2 cups chicken broth and 2 cups water. Add ½ tsp salt. Cover and simmer 15–20 minutes, until chicken is nearly cooked.

3. Prep the Veggies:
   While the chicken simmers, sauté the remaining spring onions, green garlic, celery, carrots, and potatoes in a separate pan until just tender (about 3–5 minutes).

4. Combine + Simmer:
   Remove chicken from the broth and set aside. Strain the broth into the pot with sautéed vegetables. Add the remaining 2 cups chicken broth, parmesan rind, kombu, and nettles (if using). Season with thyme, salt, and pepper.

5. Shred Chicken + Finish Soup:
   Shred the chicken and return it to the soup pot. Add snap peas and/or peas, lemon juice or white wine, and simmer for another 5 minutes or until done and flavors are blended. Stir in fresh parsley or other favorite spring herbs.

6. Serve:
   Ladle into bowls and top with more fresh dill and a dollop of sour cream if desired. Serve warm and enjoy every nourishing spoonful.

Want more recipes like this? Learn how to cook with confidence, rhythm, and the seasons in the Wild & Well Kitchen Reset.

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