Spring Chicken Soup
- 2 Tbsp Olive Oil
- 1 lb. Chicken Cutlets
- 2 Medium Leeks, thinly sliced
- 2 Stalks Celery, chopped
- 1 Onion, chopped
- 2 Cloves Garlic, minced
- 8 Cups Chicken Broth
- 1 Cup Brown Rice
- 1 Bunch Asparagus, cut into 1" pieces
- 1 Bunch Baby Spinach, stems removed
- 1 Cup Parsley, chopped
- 1 Cup Parmesan Cheese, grated
Heat oil, add chicken and brown on both sides. Remove from pan.
Add leeks, onion, celery to the pot and cook about 8 minutes. Add garlic, cook one minute.
Add broth, salt, pepper and bring to a boil over high heat. Reduce and cook 5 minutes.
Add spinach, rice and asparagus cook for 5 minutes or until tender.
Shred chicken and add into pan. Stir in parsley and cheese.