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.
MAKES 4 SERVING/ TOTAL TIME 40 MINUTES
INGREDIENTS
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
METHOD
STEP 1
Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate.
STEP 2
Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until very tender, 6 to 8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.
STEP 3
Shred the chicken into bite-size pieces and add to the soup. Stir in parsley and Parmesan. Serve the soup topped with more pepper and Parmesan, if desired.
Nutrition Value
314 Kcal,
11.5g fat,
2.3g saturated fat,
5.1g fiber,
37.9g protein,
20.1g carbs
