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. Source: EatingWell Magazine, May 2020

Adam Dolge


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; 11.5 g total fat; 2.3 g saturated fat; 60 mg cholesterol; 741 mg sodium. 713 mg potassium; 20.1 g carbohydrates; 5.1 g fiber; 5 g sugar; 37.9 g protein; 5499 IU vitamin a iu; 47 mg vitamin c; 221 mcg folate; 174 mg calcium; 5 mg iron; 69 mg magnesium;