2 Tbsp extra-virgin olive oil
453 g /1 lb chicken tenders
2 medium leeks, white and light green parts only, thinly sliced
1 medium yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
¾ Tsp salt
¾ Tsp ground pepper, plus more for serving
1 bunch asparagus, cut into 1-inch pieces
450 g / 5 ozs baby spinach
1 cup packed fresh parsley leaves
¼ cup grated Parmesan cheese, plus more for serving



1.     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.
2.     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.
3.     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.

This recipe is sourced from Eating Well.

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