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big bowl of beautiful fresh green blended soup garnished with microgreens, sour cream, chicken, and bacon

Lemon Chicken Soup With Spring Veggies & Foraged Herbs

Wondering how to make chicken soup at home? This Paleo lemon chicken soup is not only healthy and homemade... it also calls for spring veggies and foraged herbs like nettles and sorrel. Foraging for wild edibles is the perfect excuse to get outside and breathe in the fresh air, then whip up a pot of the best (and most unique) chicken soup ever! Nothing truly compares to cooking from scratch, am I right?!

Course Main, Soup
Prep Time 5 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 30 minutes
Author Stacy Karen

Ingredients

For the soup:

  • 2 cups fresh stinging nettle leaves
  • 2 tablespoons grass-fed butter
  • 6 cloves garlic minced
  • 1 large onion chopped
  • 6 ounces mushrooms sliced
  • 6 large radishes diced (about 6 ounces)
  • 1/2 small jalapeño pepper seeded and chopped (optional)
  • 2 large potatoes peeled and diced
  • 2 quarts chicken broth or vegetable broth
  • 1 teaspoon smoked paprika powder
  • 1/2 teaspoon ground white pepper
  • 1-1/2 teaspoons sea salt or more, to taste
  • 1 cup chard or baby spinach
  • 1 cup fresh sorrel
  • 1/2 cup fresh chives roughly chopped
  • 1/2 cup fresh lovage leaves
  • 1 tablespoon lemon juice about the juice from 1/2 of a lemon
  • 2 to 3 cups cooked chicken diced or shredded
  • microgreens for garnish (optional)
  • bacon cooked and crumbled for garnish (optional)

For the herbed sour cream:

  • 1/2 cup sour cream
  • 3 tablespoons fresh chives finely chopped (or other fresh herbs like chervil, parsley, or tarragon)
  • 1 pinch sea salt
  • 1 pinch ground white pepper

Instructions

  1. Prepare the nettles by placing them in a pot of boiling water. Use tongs to ensure nettles are completely covered by the water. Let cook for a few minutes.
  2. Once cooked for 2 to 3 minutes, strain and set aside. They are safe to touch at this point.
  3. Melt butter in a heavy pot over medium heat. Saute garlic, onion, mushrooms, radishes, and jalapeño pepper until browned (about 5 or 6 minutes).

  4. Add potatoes and cook for 1 to 2 minutes more. Pour in broth, paprika, pepper, and salt.
  5. Bring to a gentle boil, then turn the heat down. Cover and let simmer until potatoes are soft.
  6. Add the herbs and chard and cook for another 2 to 3 minutes.

  7. Remove from heat and let cool.
  8. Puree soup in batches in a blender or directly in the pot using an immersion blender.
  9. Add fresh lemon juice, to taste (about 1 to 2 tablespoons, depending on how much sorrel you included).
  10. Make the herbed sour cream by stirring the chopped herbs into the sour cream. Add salt and pepper, to taste. Refrigerate until time to serve.
  11. Bring soup back to a simmer. Spoon into bowls and top with cooked chicken, crumbled bacon, microgreens, and herbed sour cream.
  12. Alternatively, add all of the diced chicken to the soup and simmer until heated through.
  13. Store leftover soup in the refrigerator for 3 to 4 days. The bright green color may fade, but the flavors will stay vibrant. Enjoy!