Spring Green Soup with Chicken

• 份量: 4 servings
• 活動時間: 40 minutes
• 總時間: 40 minutes

食材

2 tablespoons extra-virgin olive oil

1 pound chicken tenders

2 medium leeks, white and light green parts only, thinly sliced

1 medium yellow onion, chopped

2 stalks celery, chopped

2 cloves garlic, minced

4 cups low-sodium chicken broth

¾ teaspoon salt

¾ teaspoon ground pepper, plus more for serving

1 bunch asparagus, cut into 1-inch pieces

1 (5 ounce) package baby spinach

1 cup packed fresh parsley leaves

¼ cup grated Parmesan cheese, plus more for serving

步驟

Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate.

Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until very tender, 6 to 8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.

Shred the chicken into bite-size pieces and add to the soup. Stir in parsley and Parmesan. Serve the soup topped with more pepper and Parmesan, if desired.

營養

• 卡路里: 314 kcal
• 總脂肪: 12 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 0 g
• 膽固醇: 60 mg
• 鈉: 742 mg
• 總碳水化合物: 20 g
• 膳食纖維: 5 g
• 總糖: 5 g
• 蛋白質: 38 g