Spring Green Soup with Chicken

9 Ratings
  • 5 9
  • 4 0
  • 3 0
  • 2 0
  • 1 0

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

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Recipe Summary

active:
40 mins
total:
40 mins
Servings:
4

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • 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.

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  • 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

Serving Size:
2 cups
Per Serving:
314 calories; protein 37.9g; carbohydrates 20.1g; dietary fiber 5.1g; sugars 5g; fat 11.5g; saturated fat 2.3g; cholesterol 59.9mg; vitamin a iu 5498.5IU; vitamin c 46.5mg; folate 221.2mcg; calcium 174.1mg; iron 5.4mg; magnesium 69.2mg; potassium 713.1mg; sodium 741.5mg.
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