Recipes
Spring Green Soup with Chicken
- Soups
Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (aka fond) that give this green soup a richer flavor.
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 pound chicken tenders
-
2 medium leeks, white and light green parts only, thinly sliced
-
1 medium yellow onion, chopped
-
2 stalks celery, chopped
-
2 cloves garlic, minced
-
4 cups low-sodium chicken broth
-
¾ teaspoon salt
-
¾ teaspoon ground pepper, plus more for serving
-
1 bunch asparagus, cut into 1-inch pieces
-
1 (5 ounce) package baby spinach
-
1 cup packed fresh parsley leaves
-
¼ cup grated Parmesan cheese, plus more for serving
Login Required to View Directions
To view the complete recipe directions, please login or register for free.
Registration is free and gives you access to all recipes!
