Chicken and Greens Soup Recipe

Memorize this for the next time you have to nurse someone back to health.

by Farideh Sadeghin
Nov 30 2018, 2:00pm

Photo by Heami Lee

Servings: 4
Prep: 15 minutes
Total: 1 1/2 hours


for the chicken stock:
1 (3-4 pound) chicken
10 black peppercorns
2 ribs celery, halved
1 carrot, roughly chopped
1 medium yellow onion, halved
1 head garlic, halved crosswise

for the soup:
2 tablespoons olive oil
1 medium yellow onion, diced
2 medium carrots, peeled and diced
6 ounces|172 grams baby spinach
1 cup|120 grams frozen peas
1 bunch frisee (5 ounces|126 grams)
1 (15-ounce|273 grams) can cannellini beans, rinsed and drained
2 fresh lemons, juiced
kosher salt and freshly ground black pepper, to taste
freshly grated parmesan cheese, to serve


1. Make the chicken stock: Place the chicken in a large saucepan and cover with 16 cups water. Add the remaining ingredients and bring to a boil. Reduce the heat to maintain a simmer and cook, skimming any scum that rises to the top, until the chicken is tender, 1 hour. Strain, reserving the chicken and it's meat, plus the stock. Discard the remaining solids. Stock makes about 15 cups.

2. Make the soup: Heat the oil over medium-high. Add the onion and cook until soft, 2 minutes. Add the carrots and cook until soft, 3 to 4 minutes more. Add 10 cups of the reserved chicken stock (freeze the rest!) and bring to a boil. Reduce the heat to maintain a simmer and stir in the reserved chicken, the spinach, peas, frisee, and beans. Cook until the chicken, peas, and beans are heated through and the greens are wilted, 5 minutes. Stir in the lemon juice and season with salt and pepper. Serve with parmesan cheese.