Sautéing chicken in a little oil first (rather than poaching in the broth) creates some browned bits in the pan (aka fond) that give this green soup a richer flavor.
Ingredients
2 tablespoons extra-virgin olive oil
1 pound chicken tenders
2 medium leeks, white and light green parts only, thinly sliced
1 medium yellow onion, chopped
2 stalks celery, chopped
2 cloves garlic, minced
4 cups low-sodium chicken broth
¾ teaspoon salt
¾ teaspoon ground pepper, plus more for serving
1 bunch asparagus, cut into 1-inch pieces
1 (5 ounce) package baby spinach
1 cup packed fresh parsley leaves
¼ cup grated parmesan cheese, plus more for serving
Directions
Heat oil in a large pot over medium-high heat. Add chicken and cook, flipping once, until browned and cooked through, about 6 minutes total. Transfer to a plate.
Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occasionally and scraping up any browned bits, until very tender, 6 to 8 minutes. Add garlic and cook for 1 minute. Add broth, salt and pepper; bring to a boil over high heat. Reduce heat to maintain a simmer, cover and cook for 5 minutes. Add asparagus and spinach; cook until the asparagus is tender, about 5 minutes more.
Shred the chicken into bite-size pieces and add to the soup. Stir in parsley and Parmesan. Serve the soup topped with more pepper and Parmesan, if desired.
