Sourgrass Chicken Soup

Sourgrass, also known as Oxalis, is a common wild plant found in many regions. It gets its name from its tangy, lemon-like flavor, thanks to the oxalic acid in its leaves. This distinctive taste makes it a fantastic ingredient for various culinary creations. Sourgrass is not only edible but also rich in vitamin C and antioxidants, making it a nutritious addition to your diet.

How to Identify Sourgrass

Identifying sourgrass is relatively easy once you know what to look for:

  • Leaves: Sourgrass has trifoliate leaves, meaning each stem has three heart-shaped leaflets, similar to clover.

  • Flowers: The plant produces small, yellow flowers with five petals, which bloom in clusters.

  • Stems: The stems are often reddish and juicy, adding to the plant's distinctive appearance.

  • Taste: The best way to confirm you've found sourgrass is by tasting a small leaf. It should have a bright, tangy flavor reminiscent of lemon.

About the Recipe

Savor the comforting warmth and vibrant flavors of this nourishing dish that's perfect for soothing the soul on chilly days. Tender chicken pieces mingle with a medley of vegetables, including onions, carrots, and celery, creating a hearty and wholesome base. Fragrant garlic infuses the broth with its aromatic essence, while diced tomatoes add a hint of sweetness. Sourgrass leaves impart a tangy twist and elevate the flavor profile to new heights.

Ingredients

  • 1 lb (450g) boneless, skinless chicken breasts or thighs, diced

  • 6 cups chicken broth

  • 1 onion, diced

  • 2 carrots, diced

  • 2 celery stalks, diced

  • 2 cloves garlic, minced

  • 1 cup diced tomatoes (fresh or canned)

  • 1/2 cup chopped sourgrass leaves

  • 1 teaspoon dried thyme

  • 1 teaspoon dried oregano

  • Salt and pepper to taste

  • 2 tablespoons olive oil

  • Fresh parsley for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5-6 minutes until vegetables begin to soften.

  2. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

  3. Add diced chicken to the pot and cook until lightly browned, about 5 minutes.

  4. Pour in chicken broth and diced tomatoes. Stir in dried thyme, dried oregano, salt, and pepper.

  5. Bring the soup to a boil, then reduce the heat to low. Let it simmer for 20-25 minutes, allowing the flavors to meld together and the chicken to cook through.

  6. Stir in chopped sourgrass leaves and let the soup simmer for an additional 5 minutes.

  7. Taste and adjust seasoning if necessary.

  8. Serve hot. Garnish with fresh parsley, if desired.

Join Our Foraging Classes & Explore More

If you’re curious about incorporating wild plants like sourgrass into your cooking, you might enjoy joining one of our foraging classes at forageSF. We offer various classes on foraging mushrooms, wild plants, and more. Also, if you want to delve deeper into sourgrass, check out The Ultimate Sourgrass Cookbook: 100 Innovative Recipes for Nature’s Tangiest Herb. It’s a great way to explore more recipes and make the most of this unique herb.

Join our foraging class and consider buying the book for further inspiration!

Carla Bolado