Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 1 lb chicken breast (cut into strips)
  • 2 medium leeks
  • 1 yellow onion
  • 2 stalks celery
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 bunch asparagus
  • 5 oz spinach leaves
  • 1 cup parsley leaves
  • 1/4 cup parmesan cheese (shredded)
  • 1 green onion

Instruction

  • Heat the oil in a large pot over medium-high heat
  • Add the chicken and cook, flipping once, until cooked through, about 8-10 minutes
  • Meanwhile, chop the leeks, onion, celery, and asparagus
  • Remove the chicken from the pot and shred
  • Add leeks and onion to the large pot
  • Reduce heat to medium and cook, stirring occasionally, until tender, about 6-8 minutes
  • Add the garlic and cook for 1 minute
  • Add the chicken broth, salt, and pepper
  • Bring to a boil over high heat then reduce to a simmer for 5 minutes
  • Add the asparagus and spinach to the soup and cook about 5 minutes, until the asparagus is tender and spinach is wilted
  • Stir in the shredded chicken, parsley, and parmesan
  • Serve the soup garnished with pepper, parmesan cheese, and chopped green onion