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Springy Chicken Soup

Photo: Jennifer Causey Styling: Lindsey Lower


Serves 4

The torn romaine lettuce wilts just slightly in the soup and has a lighter, fresher, less earthy flavor than heartier greens like spinach or kale. Slice the carrot the same shape and thickness as the leek so you get a balance of both vegetables in every spoonful.


  • 1 1/2 tablespoons canola oil, divided
  • 1 pound skinless, boneless chicken thighs, cut into small pieces
  • 1 cup thinly sliced leek
  • 1 cup thinly diagonally sliced carrot
  • 4 cups unsalted chicken stock (such as Swanson)
  • 3 large thyme sprigs
  • 1 cup frozen green peas, thawed
  • 1/2 teaspoon freshly ground black pepper
  • 3/8 teaspoon kosher salt
  • 3 cups torn romaine lettuce
  • 1/3 cup fresh flat-leaf parsley leaves
  • 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

Nutrition Information

  • calories 295
  • fat 12.2 g
  • satfat 2.8 g
  • monofat 5.5 g
  • polyfat 2.8 g
  • protein 32 g
  • carbohydrate 14 g
  • fiber 4 g
  • cholesterol 113 mg
  • iron 3 mg
  • sodium 592 mg
  • calcium 165 mg
  • sugars 6 g
  • Est. Added Sugars 1 g

How to Make It

  1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.

  2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt; cook 3 minutes. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.