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Sourdough Spring Chicken Soup

cook time
30 Minutes
Sourdough Spring Chicken Soup
Non-GMO Boule


  • 2 California Goldminer® Sourdough Non-GMO Boule
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 2 celery stalks, diced
  • 2 cloves garlic, pressed through garlic press
  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 1 tsp. herbes de Provence
  • 4 cups chicken stock
  • 1 cup peas
  • ½ cup edamame
  • 1 cup baby zucchini, diced
  • 2 cooked chicken breasts, shredded
  • 2 tsp. lemon zest
  • 2 tbsp. lemon juice
  • 1 cup orzo, cooked


  1. Place a large soup pot over medium heat; add in butter and olive oil. Once melted, add in celery, and cook until slightly tender (approximately 3-5 minutes). Add in garlic, salt, pepper and herbes de Provence and stir to combine. Add in the chicken stock and bring to a gentle simmer. Cover partially with a lid and cook until carrots are tender (approximately 15-20 minutes).
  2. Turn the heat off. Add in peas, edamame, zucchini, chicken, lemon zest and lemon juice and stir to combine. Allow the peas and zucchini to become tender (approximately 3-4 minutes).
  3. Cut top off the boule. Dig out bread inside, making sure to leave a ½-inch wall on the bottom and around the sides. Place desired amount of orzo and soup in each boule. Top with fresh parsley and enjoy!
Serving: 2
Course: lunch, dinner,

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