A hearty Ukrainian style chicken soup loaded with tons of fresh herbs and veggies! Perfect for the spring time when all the fresh greens start popping up and we still need some warm comforting soup.
- 3 chicken breasts bone-in (skin-on)
- 7 cups of water
- 1 onion (chopped)
- 2 carrots (cut into half moons)
- 1 bunch dill (Chopped)
- 1 bunch parsley (Chopped)
- 1 bunch scallions (Chopped)
- 4–5 Yukon Gold potatoes (cut up into bite size pieces)
- 2–3 cups baby spinach (roughly chopped)
- 1/4 cup of rice
- juice of half a lemon
- Salt and Pepper to Taste
- Add chicken and water to a large pot. Allow for it to come to a boil and skim all the foam off the top.
- Once the broth is clear and no more scum comes up then add in the onions and the carrots.
- Allow this to simmer for 15 minutes then add in the potatoes and the rice.
- Once the potatoes are ready, add in scallions, dill, parsley and the spinach.
- Incorporate everything in and add in salt, pepper and lemon juice. Taste and adjust accordingly.
- Serve with sour cream and delicious sour dough bread.
I have rarely seen sorrel in the stores so I have to use baby spinach. If you can find sorrel, of course use that instead of the baby spinach and just remove the lemon.
I use Yukon Golds because of their similarity to the potatoes we had back in the motherland. Plus they tend to be creamer and add to the beautiful golden richness of the broth.
This broth will not produce a lot of “scum” aka the coagulated blood and proteins that come off the “first boil” of the soup. Since we are using bone in chicken breasts and not the dark meat there will be far less scum coming off the chicken.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soup
- Cuisine: Russian