Rating: 4 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 2
  • 5 star values: 0

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.

Ann Taylor Pittman
Recipe by Cooking Light May 2016

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Jennifer Causey Styling: Lindsey Lower

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

295 calories; fat 12.2g; saturated fat 2.8g; mono fat 5.5g; poly fat 2.8g; protein 32g; carbohydrates 14g; fiber 4g; cholesterol 113mg; iron 3mg; sodium 592mg; calcium 165mg; sugars 6g; added sugar 1g.
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