Chicken Soup Verde

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 6 cups canned low sodium chicken broth
• 2 cups dry wine
• 4 boneless skinless chicken breast halves, cut into 1-inch pieces
• 16 thin asparagus spears, trimmed and cut diagonally into 1-inch pieces
• 1 cup thinly sliced green onion
• 1 cup freshly shelled peas or 1 cup frozen baby peas
• 2 teaspoons chopped fresh marjoram
• 1 1/2 cups grated parmesan cheese

Recipe

• 1 bring broth and wine to a boil in a heavy large saucepan over medium high heat.
• 2 add chicken asparagus and peas.
• 3 reduce heat and simmer until chicken is almost cooked through and vegetables are crisp tender, about 3 minutes.
• 4 add green onions and marjoram.
• 5 simmer until chicken is cooked through and flavours blend, about 2 minutes longer.
• 6 can be prepared a day in advance.
• 7 cover and refrigerate.
• 8 bring to a simmer before continuing.
• 9 mix 1/2 cup parmesan cheese into soup; season with salt and pepper.
• 10 serve with remaining cheese.