This savory chicken and spring vegetable soup brings the flavors of spring into your kitchen.
In a large pot, warm butter over medium heat.
Add the onions and sprinkle with 1 teaspoon of the salt.
Saute for about 5 minutes, stirring as needed to prevent burning.
Add the garlic and cook for another minute.
Add the chicken, water, remaining salt, thyme and black pepper.
Simmer for 1-1/2 hours.
While the chicken is simmering, prep the asparagus, snow peas, potatoes, and water cress.
Remove the chicken and set aside to cool.
Pull the meat from the bone.
Chop or shred the chicken as desired.
Add the potatoes and simmer for 5 minutes, until almost tender.
After 5 minutes add the asparagus, snow peas, and chicken, simmer for an additional 5 minutes.
Remove the pot from the heat and add the water cress.
Chicken and Spring Vegetable Soup https://traditionalcookingschool.com/food-preparation/recipes/chicken-and-spring-vegetable-soup/