Welcome Spring! With Some Chicken Soup from the Farm!

READY IN: 55mins
Recipe by Andi of Longmeadow Farm

The coming of Spring is a pleasurable thing to behold. The clouds have parted, the wind has warmed up, and there are robins on the farm. We have a a special contest here on Longmeadow Farm. Whoever sees the first robin of the year, and tells any of us on a Saturday Lunch gets a dollar bill. This special contest has been going on since I was knee-high-to-a-grass-hopper. Now I know you can't get rich off of a dollar, but you can however, at least share in the soup. To give the cold Winter months a bid-a-dew, we celebrate with the simple, but tasty chicken soup. I found this originally in "Vitality" magazine, a special insert that my Dad gets in the mail. I started using it, because it just was so darn simple and so darn tasty I think this should certainly celebrate the end of a long winter, and a "Hello!" to that nifty red-robin-redbreast.

Top Review by Gerry

Another great Chicken Soup combination that had us wanting seconds! Made as posted - we found it perfect for our tastes. Simmering on the stove, the sage had us thinking holidays! Served with recipe#300585 which so complimented our supper soup. Thank you Andi - its a keeper. Made for Soups On.

Ingredients Nutrition

Directions

  1. Combine chicken, water, onions, celery, celery leaves, bay leaf, salt, pepper, garlic, sage, and carrots in a dutch oven or stockpot.
  2. Bring to boil, cover, turn down heat to simmer for 25 minutes.
  3. Skim and discard fat. Remove chicken, cool a bit, and tear chicken into bite size pieces.
  4. Add tomatoes, corn, and noodles. Bring to second boil, add chicken pieces.
  5. Cook simmering for 15 minutes until hot and done.

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