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
An aromatic soup featuring tender chicken and a generous bouquet of fresh herbs. Light, bright, and deeply flavorful.
Nutrition per serving
225 Calories
28g Protein
8g Carbs
9g Fat
2g Fiber
Ingredients
Instructions
- . Poach chicken in broth with bay leaf 15 minutes. Remove and slice.
- . Sauté shallots in butter. Add garlic.
- . Add to broth. Simmer 10 minutes.
- . Return chicken. Stir in fresh herbs. Season and serve.
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.