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; 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.

Reviews (5)

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6 Ratings
  • 5 star values: 6
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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. Read More
Rating: 5 stars
This soup is absolutely delicious. My daughter and I made it exactly as printed. We both loved it. Read More
Rating: 5 stars
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! Read More
Rating: 5 stars
Quick, easy and yummy. Nice and healthy. I will make it again Read More
Rating: 5 stars
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! Read More