Enjoy this amazing Green Herb Soup, a perfect spring soup!
There is nothing better than a fresh bowl of green herb soup on a sunny, but chilly, mid-March afternoon.My mom used to make this soup when I was a child, and now I serve it to my kids and they love it. When I can’t find sorrel (which is in most Whole Foods stores), I use spinach.This is one of my favorite soups. I love the greens and the fact that this soup’s taste is not overwhelming like others.
Green Herb Soup
- 1 lb chicken bone-in preferable
- 6 cups water
- 3 large eggs boiled and chopped
- 4 yellow potatoes peeled and cubed
- 1/3 cup parsley chopped
- 1/3 cup dill chopped
- 1/3 cup sorrel chopped
- 1/3 cup green onion chopped and separated: white from green
- 1 Tablespoon olive oil
- Fill up a pot with 6 cups water. Add in chicken and 1 Tablespoon of salt. Boil for 30 minutes.
- Strain chicken water into a bowl, then transfer the water back into the pot. (I don't use the chicken in the soup, but you can.)
- Boil 3 large eggs for five minutes. Let them cool before peeling and chopping.
- Add potatoes into the chicken water. Boil until soft.
- In a skillet heat up 1 Tablespoon of olive oil then add the white part of the green onions. Sauté until just when it begins to color. (2 minutes)
- Add parsley, dill, sorrel, eggs, and green onion to the soup pot.
- Add in white sautéed onions.
- Bring everything to a boil, then salt to taste.