Spring Green Soup with Chicken (eatingwell.com)

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.

Rating: 4/5

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 2 lb Chicken Tenders
• 2 medium Leeks, thinly sliced, white and green parts
• 1 medium Yellow Onions, chopped
• 2 stalks Celery, chopped
• 2 cloves Garlic, minced
• 6 cups Chicken Broth
• ¾ teaspoon Salt
• ¾ teaspoon Pepper
• 1 bunch Asparagus, cut into 1-inch pieces
• 1 (5 ounce) package Baby Spinach, or Kale
• 1 cup Parsley
• ¼ cup Parmesan
• 2 cups Farro

Preparation steps

1. Start farro in rice cooker with 2 cups water per 1 cup farro
2. 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.
3. 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.
4. 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.

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