Enjoy this amazing Green Herb Soup, a perfect spring soup!

 A bowl of green herb soup recipe

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

Servings: 5
Calories: 300kcal
Author: saladmenu.com


  • 1 lb chicken bone-in preferable
  • 6 cups water
  • salt
  • 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.


Calories: 300kcal | Protein: 156g | Fat: 12g | Saturated Fat: 32g | Sugar: 26g

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