French Country Chicken Soup

Although the calendar says it's spring, the weather outside is certainly trying to tell me otherwise. Meaning, the charcoal barbecue is staying indoors for just a little bit longer, and soup is making yet another appearance at our dinner table.

This one perfectly bridges the gap between the two seasons though, because although it evokes comfort and a sense of heartiness, it's loaded with seasonal vegetables and spring flavours, like fresh baby spinach, new potatoes, and fresh (or frozen) peas. 

Jackson's just about had it with the soup scene in our house, and I can hardly blame him. But if I can get away with quick-cooking, one-pot meals for just a little longer, I'm willing to embrace it. After all, there needs to be an upside to this wacky weather. You understand, don't you?

French Country Spring Soup, adapted from Chatelaine

• 6 cups chicken broth
• 1 tablespoon Dijon mustard
• 2 teaspoons dried tarragon
• 1 teaspoon fresh ground nutmeg
• 4 boneless, skinless chicken breasts, cut into 1" pieces
• 6 baby potatoes, sliced in half
• 3 leeks, white parts only, washed and thinly sliced
• 2 cups fresh (or frozen) peas
• 2 cups baby spinach
• 1/2 cup whipping cream
• Salt and pepper, to taste

Pour the broth into a Dutch-oven set over medium-high heat.

Whisk in the Dijon, tarragon and nutmeg.  Add the chicken, potatoes, leeks and peas and bring to a boil. Reduce the heat to low, cover the pot, and simmer for 30 minutes.

Remove the lid and add the spinach and cream. Cook for an additional ten minutes, and season with salt and pepper, if desired.

Serve immediately with warm baguette.

 

Comments

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That sounds really good right about now ...

[Maria]

Your soups are so simple and inspiring! Quick question, is the cream mandatory? Can it be substituted?

[Paula]

What a lovely looking soup. I'm sure the whipping cream gives it a lovely texture.

[Jan Scott]

Hi Maria!  No, please feel free to avoid the cream if you like.  Its not mandatory at all, and if you want the creamy texture you could use milk instead of even whisk a little of the broth with some cornstarch and add it to the pot in order to thicken it slightly. 

[Julie]

Wow, this looks fantastic! Total comfort food when you have the sniffles..

[Maria]

Thanks Jan, that's a great idea! Creme gives the family a tummy ache!

[Ann]

I made this for dinner tonight and it was delicious. The cream gives the soup a lovely rich flavor, but I think substituting hald and half or whole milk would be fine too.

The soup came together fast too. I made a few minor changes: Rather than using boneless chicken breasts, I put a whole chicken in the crockpot this morning with an onion, carrot, celery and garlic, then covered with water. When it was done, I used the meat and stock in the soup. I sauteed the leeks in a little butter too. Great soup--the whole family loved it. Served with a baguette and slice summer sausage. Easy.

[Dawn]

We made this last night and it was very tasty. I didn't have any tarragon so I substituted herbes de provence and I also substituted half and half for the cream. Do you think it would freeze well or do the potatoes make it a no go?

[Jan Scott]

Hi Dawn!  Im glad you liked the soup and I bet herbes de provence would be great in it.  You can freeze it, but the potatoes will definitely fall apart when it thaws and reheats.  If you dont mind that, then its fine!

[Pot Sets]

Jan, Your recipe for the French Country Spring Soup, adapted from Chatelaine sounds so hearty and delicious. Your list of ingredients with fresh vegetables and seasonings combined into this soup will, surely, have a wonderful flavor. I adore soups and am always looking for more creative ways to prepare them.

[Peninnah]

The soup looks fantastic! oh i wish for a bowl. Thank you for the rich recipe you shared