Lemon Chicken Soup With Spring Veggies Foraged Herbs

Ingredients

• 2 cups fresh stinging nettle leaves
• 2 tablespoons grass-fed butter
• 6 cloves garlic (minced)
• 1 large onion (chopped)
• 6 ounces mushrooms (sliced)
• 6 large radishes (diced (about 6 ounces))
• 1/2 small jalapeño pepper (seeded and chopped (optional))
• 2 large potatoes (peeled and diced)
• 2 quarts chicken broth (or vegetable broth)
• 1 teaspoon smoked paprika powder
• 1/2 teaspoon ground white pepper
• 1-1/2 teaspoons sea salt (or more, to taste)
• 1 cup chard (or baby spinach)
• 1 cup fresh sorrel
• 1/2 cup fresh chives (roughly chopped)
• 1/2 cup fresh lovage leaves
• 1 tablespoon lemon juice (about the juice from 1/2 of a lemon)
• 2 to 3 cups cooked chicken (diced or shredded)
• microgreens (for garnish (optional))
• bacon (cooked and crumbled for garnish (optional))
• 1/2 cup sour cream
• 3 tablespoons fresh chives (finely chopped (or other fresh herbs like chervil, parsley, or tarragon))
• 1 pinch sea salt
• 1 pinch ground white pepper

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