Spring Chicken Soup

4
Servings
15m
Prep Time
30m
Cook Time
45m
Ready In


"I've grilled romaine before, so thought I'd try a different use for it. Adding romaine to this soup makes it lighter tasting than using kale or spinach."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (297.7 g)
  • Calories 433.5
  • Total Fat - 27.5 g
  • Saturated Fat - 7.2 g
  • Cholesterol - 206.3 mg
  • Sodium - 766.9 mg
  • Total Carbohydrate - 11.4 g
  • Dietary Fiber - 3.7 g
  • Sugars - 4.1 g
  • Protein - 35 g
  • Calcium - 117.6 mg
  • Iron - 3.3 mg
  • Vitamin C - 25.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add the chicken; cook for 6 minutes or until browned, stirring occasionally. Remove the chicken from the pan.

Step 2

Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the leek and carrot. Saute for 5 minutes.

Step 3

Add the stock and thyme; bring to a boil. Cover and cook for 8 minutes or until the carrots are almost tender.

Step 4

Stir in the chicken, peas, pepper and salt; cook for 3 minutes. Remove the thyme and discard. Remove the pan from the heat; stir in the lettuce and parsley.

Step 5

Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.

Tips & Variations


No special items needed.

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