This elegant soup lets fresh herbs take center stage. Instead of dried herbs added early in cooking, we finish with a generous amount of fresh parsley, dill, chives, and tarragon - creating a bright, aromatic soup that tastes like spring.
The key is adding the herbs at the very end, stirring them in just before serving. This preserves their vibrant color and fresh flavor, transforming simple chicken soup into something special.
Best Fresh Herbs to Use
- Parsley - The backbone, adds freshness
- Dill - Bright, slightly anise flavor
- Chives - Mild onion flavor
- Tarragon - French classic, slightly licorice
- Basil - Summer variation
- Chervil - Delicate, slightly anise
Herb Tips
- Use fresh, not dried
- Add at the very end
- Chop just before using
- Save stems for stock
Serving Suggestions
- Squeeze of lemon
- Crusty French bread
- Perfect light starter
- Elegant dinner party first course
Chicken Soup with Fresh Herbs
Light, aromatic soup with a garden bouquet of fresh herbs.
Nutrition per serving
225Calories
28gProtein
8gCarbs
9gFat
2gFiber
2gSugar
Ingredients
Instructions
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Poach chicken. In a large pot, combine chicken, broth, and bay leaf. Bring to a gentle simmer and cook 15 minutes until chicken is cooked through. Remove chicken and slice into thin strips.
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Sauté aromatics. In a small pan, melt butter over medium heat. Add shallots and cook 3-4 minutes until softened. Add garlic and cook 1 minute.
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Build the soup. Add sautéed shallots and garlic to the broth. Remove bay leaf. Simmer 10 minutes to meld flavors.
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Finish with herbs. Return sliced chicken to soup. Remove from heat. Stir in all the fresh herbs. Add a squeeze of lemon juice. Season with salt and white pepper. Serve immediately.
Recipe Notes
- Herb flexibility: Use any combination of soft herbs you have.
- Add vegetables: Leeks, celery, or fennel work beautifully.
- Make it creamy: Stir in 2 tablespoons crème fraîche.
- Storage: Best served fresh - herbs lose color when stored.
