Spring Tonic Chicken & Nettle Soup Recipe

 
 
 
 

Makes 10 Servings

I love making this soup this spring, especially during the follicular phase of my cycle, when gentle cleansing while remaining well nourished is crucial.

 

Ingredients

  • 2 lb bone-in chicken thighs and legs (I support butchers offering pasture raised/grass-fed/local meats, and recommend The Meat Wagon in Kingston NY if you're local thusly)

  • 1 qt chicken broth (same principles above apply)

  • filtered water

  • 10 oz yukon gold potatoes, quartered

  • 10 oz carrots, peeled and thick sliced

  • 1 large white onion, peeled and thick sliced

  • 1 bulb garlic, cloves peeled and sliced in half

  • 2 bay leaves

  • dried rosemary and thyme, sea salt and black pepper

  • 1 bunch parsley, de-stemmed and minced

  • 1 lb asparagus, hard ends removed, thick sliced

  • fresh or frozen peas, 10 oz 

  • 1/2 lb fresh nettle leaves, de-stemmed and washed (always use gloves/hand protection when working with fresh nettles!)

  • To serve: lemon juice or ume plum vinegar, dulse flakes, flaky sea salt, extra virgin olive oil 

Instructions

  • Add chicken to a large soup pot. Pour broth and water into the pot to cover the chicken fully. Cover the pot with a tight fitting lid and bring to a simmer over medium heat.

  • Add potatoes, carrots, onion, garlic, bay leaves, and a few generous pinches of dried herbs, salt and pepper. Bring back to a simmer.

  • Move the pot to your burner with the lowest flame and simmer for one hour with the lid on.

  • After one hour, remove the pot from heat. Add asparagus, nettles, peas and parsley. Put the lid back on and let the soup rest to cool for one hour. 

  • To serve, ladle 2 cups of soup into a bowl. Add optional lemon juice or ume plum vinegar, a sprinkle of dulse flakes, a drizzle of extra virgin olive oil, and a sprinkle of flaky sea salt. This soup is great with a side of gluten-free or sourdough toast topped with ghee/coconut oil/butter and flaky salt!

  • Store the remaining soup in the fridge for up to 3 days, or the freezer for up to 3 months. 

Variations

  • To make this soup vegan or pescatarian: Use tofu and veggie stock, or salmon and fish stock (add these options later on in the cooking process) 

  • If you don't have access to fresh nettles: Replace nettles with spinach

  • Additional Toppings: Burrata (buffalo milk mozzarella); freshly grated parmesan; a dollop of crème fraîche or coconut milk yogurt mixed with thinly sliced chives; a dollop of pesto.

 
Elizabeth GrossComment