1poundchicken thighsskinless, cut into 1 inch pieces
2large yellow onionspeeled
13ouncesYukon Gold potatopeeled and cubed
2medium carrotspeeled and shredded
6ouncesbaby spinachroughly chopped
4hard-boiled eggschopped, (plus more for garnish, optional)
2ouncesfresh herb mixdill, parsley, green onion, chopped
1/4cupssour creamfor garnish
kosher saltto taste
freshly ground black pepperto taste
Place sliced chicken thighs, one whole onion, and a bay leaf in a 4.5-quart pot and cover with 8 cups of cold water. Season with 1 teaspoon of salt and bring to a simmer over medium-high heat.
Lower the heat to medium-low and continue cooking for 25 to 30 minutes, carefully skimming any foam and impurities. Then remove and discard the boiled onion, and add cubed potato. Cook for 15 minutes, or until potato is soft.
Meanwhile, finely dice the remaining raw onion. Heat the oil together with the butter in a large pan over medium heat. Cook the onion and carrot until the onion is soft and translucent, about 6 minutes.
Add the veggie mixture to the soup and simmer for about 3 minutes. Stir in the heavy cream, spinach, and sorrel. Bring to a simmer and cook for 2 more minutes, then add chopped eggs. Adjust the seasoning to taste and remove from the heat. Serve garnished with fresh herbs, sour cream, and sliced eggs
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