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.
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.
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!