There is nothing better than a fresh bowl of green herb soup on a sunny, but chilly, mid-March afternoon. My mom used to make this soup when I was a child, and now I serve it to my kids and they love it. When I can't find sorrel (which is in most Whole Foods stores), I use spinach. This is one of my favorite soups. I love the greens and the fact that this soup’s taste is not overwhelming like others.
1 lb chicken (bone-in preferable)
6 cups water
3 large eggs, boiled and chopped
4 yellow potatoes, peeled and cut into cubes
1/3 cup parsley, chopped
1/3 cup dill, chopped
1/3 cup sorrel, chopped
1/3 cup green onion, chopped and seperated white from green
1 Tablespoon olive oil
Fill up a pot with 6 cups water. Add in chicken and 1 Tablespoon of salt. Boil for 30 minutes.
Strain chicken water into a bowl, then transfer the water back into the pot. (I don't use the chicken in the soup, but you can.)
Boil 3 large eggs for five minutes. Let them cool down before peeling and chopping.
Add potatoes into the chicken water. Boil until soft.
In a skillet heat up 1 Tablespoon of oil then add the white part of the green onions. Sauté until just when it begins to color. (2 minutes)
Add to the soup pot parsley, dill, sorrel, eggs, and green onion.
Add in white sautéed onions.
Bring everything to a boil.
Salt to taste.