October 18, 2017
Lunch, Soups/Stews, Poultry,
Chicken, Vegetables, Carrot, Leek , Southern, Quick Meals, Ladies Luncheon, Weeknight Meals, Dutch Oven, Stove Top, Gluten-Free, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Make it from scratch, Boneless Pieces, Kosher Meat more
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"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."
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.
Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the leek and carrot. Saute for 5 minutes.
Add the stock and thyme; bring to a boil. Cover and cook for 8 minutes or until the carrots are almost tender.
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.
Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.
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