Farmhouse-Fresh Chicken Soup

Submitted by ratherbeswimmin

"In '300 Sensational Soups' by Carla Snyder and Meredith Deeds"

 

• Ready In: 1hr 36mins
• Ingredients: 20
• Serves: 8

ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 leeks, thinly sliced (white and light green parts only)
• 2 summer squash or 2 zucchini, chopped
• 2 garlic cloves, minced
• 1 stalk celery, chopped
• 2 teaspoons minced fresh thyme
• 1 teaspoon salt
• fresh ground black pepper
• 1 cup dry white wine
• 6 cups chicken stock or 6 cups vegetable stock
• 10 small new potatoes, quartered
• 10 asparagus spears, trimmed and sliced
• 2 cups chopped Baby Spinach
• 1 cup frozen peas, thawed
• 2 boneless skinless chicken breasts, thinly sliced
• 2 teaspoons fresh lemon juice
• cayenne pepper
• 2 tablespoons minced fresh Italian parsley

directions

1. In a big soup pot, heat oil over med-high heat.
2. Add onion and saute until softened, about 6 minutes.
3. Add carrots, leeks, squash, garlic, celery, thyme, salt, and pepper to taste; saute until softened, about 5 minutes.
4. Add wine and cook until almost evaporated, about 5 minutes.
5. Add stock and potatoes; bring to a boil.
6. Cover, decrease heat to low and simmer gently until potatoes are almost tender, about 15 minutes.
7. Add asparagus, spinach, peas, and chicken; simmer until vegetables are tender and chicken is no longer pink inside, about 5 minutes.
8. Add lemon juice and cayenne; taste and adjust seasoning with salt and black pepper, if needed.
9. Ladle into heated bowls and garnish with parsley.