Ingredients
- 1 1/2 tablespoons oil (canola oil, divided)
- 1 pound skinless boneless chicken thighs (cut into small pieces)
- 1 cup thinly sliced leek
- 1 cup thinly sliced carrot (sliced diagonally)
- 4 cups chicken stock
- 3 thyme sprigs (large)
- 1 cup peas (frozen, thawed, green English peas)
- 1/2 teaspoon black pepper, freshly ground
- 3/8 teaspoon kosher salt
- 3 cups romaine lettuce (torn)
- 1/3 cup parsley (fresh flat leaf leaves)
- 1 ounce Parmigiano-Reggiano cheese (shaved, about 1/4 cup)
How to Make
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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.
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Step 2: Add the remaining 1 tablespoon oil to the pan; swirl to coat. Add the leek and carrot. Saute for 5 minutes.
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Step 3: Add the stock and thyme; bring to a boil. Cover and cook for 8 minutes or until the carrots are almost tender.
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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.
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Step 5: Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.
We hope you enjoy this recipe!
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