Please Login

Not part of the Simply Souperlicious community yet? Login or Register

French Spring Chicken Soup


Happy Saturday, Soupers! Chicken soup is on today’s menu. Not just ANY chicken soup but a French Spring Chicken soup! We found all that we needed in this crazy good, easy-to-make soup! We added a quick chicken sandwich on a baguette and all-day chicken goodness is assured! Find the recipe below!


Measurement Conversion Chart

  • 1 tbsp butter
  • 1/2 yellow onion, finely chopped
  • 1 clove of garlic
  • 1 leek
  • 1 tsp salt, divided
  • Pinch salt, pepper, and paprika
  • ¾ cup brown rice (we used Carolina rice)
  • 1 bay leaf
  • 1.5 lb cooked skinless chicken breast
  • 2 qt low sodium chicken stock
  • 1 cup Swiss chard chopped
  • 2 small carrots chopped
  • 3 medium potatoes
  • 1 tbsp crème fraîche
  • 1 bay leaf
Author picture
Carolyn Moncel

Carolyn Davenport-Moncel is a digital media and communication consultant, author, mother, contrarian, book, music and reformed veggie lover and Founder and Souper-in-Chief at Simply Souperlicious, a platform devoted to helping fans "fall back in love with veggies" -- one local, seasonal, soup recipe at a time. Follow her veggie and soup journey on social media @simplysouperlicious.

by Carolyn Moncel
  • Prep 25min
  • Cook30min
  • Meal Time Lunch
  • Serves 4


  1. In a large pot over medium heat, warm the butter. Add onion, garlic, leeks, potatoes, and 1/2 tsp salt and cook until softened, about 5 minutes.
  2. Stir in the rice, bay leaf (if using), chicken stock.
  3. Add chopped chard, carrots and chopped cooked chicken breast to the mixture. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes (uncovered), or until the rice is cooked.
  4. Remove the bay leaf.
  5. Cook for 5 more minutes and serve.

Similar Recipes

Sign in or Register
Comments (0)
Want to comment?
Sign in or Register