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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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The verde part of the soup comes from the green vegetables in it - asparagus, peas and green onions. Ingredients:
6 cups canned low sodium chicken broth |
2 cups dry white 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 |
Directions:
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.
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