Spring Chicken Soup
Recipe: #28440
October 18, 2017
Categories: Chicken, Carrot, Leek, Southern, Gluten-Free, Low Carbohydrate, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Boneless Pieces, Kosher Meat, more
"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 is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
0 Reviews
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