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.

Adam Dolge
Source: EatingWell Magazine, May 2020


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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 Facts

314 calories; protein 37.9g 76% DV; carbohydrates 20.1g 7% DV; exchange other carbs 1.5; dietary fiber 5.1g 20% DV; sugars 5g; fat 11.5g 18% DV; saturated fat 2.3g 11% DV; cholesterol 59.9mg 20% DV; vitamin a iu 5498.5IU 110% DV; vitamin c 46.5mg 78% DV; folate 221.2mcg 55% DV; calcium 174.1mg 17% DV; iron 5.4mg 30% DV; magnesium 69.2mg 25% DV; potassium 713.1mg 20% DV; sodium 741.5mg 30% DV.