Springy Chicken Soup

Name: Springy Chicken Soup
Ingredients: 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)

12 ingredients

2 steps

Ingredients

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)

Directions

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; saute 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.