Spring Green Soup with Chicken
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.
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.
Great soup with lots of flavors. Will certainly make again.
Taste clean and delicious.
This soup was surprisingly delicious and filling! It not only is flavorful but awesome to eat so many greens. I used chicken breast instead of tenders and cut it into small strips and I did not put any Parmesan. Will make again!
Excellent. But I added 4 more cups of broth. It really needed it. Also added some lemon juice when I added the Parmesan. Very good.
Quick, easy and yummy. Nice and healthy. I will make it again
This soup is absolutely delicious. My daughter and I made it exactly as printed. We both loved it.
This is a keeper although I added an extra 14.5 oz can of low sodium chicken broth in addition to the 4 cups the recipe states. Also, used 4 cloves of garlic instead of 3. My grocery stores do not seem to stock tenders, so each time I made it, I used chicken breasts, which I sliced and sauteed. Delicious and so healthy!