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Spring Chicken Soup

Ingredients

  • 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

Instructions

  1. Heat oil, add chicken and brown on both sides. Remove from pan.

  2. Add leeks, onion, celery to the pot and cook about 8 minutes. Add garlic, cook one minute.

  3. Add broth, salt, pepper and bring to a boil over high heat. Reduce and cook 5 minutes.

  4. Add spinach, rice and asparagus cook for 5 minutes or until tender.

  5. Shred chicken and add into pan. Stir in parsley and cheese.