Total Time
40mins
Prep 30 mins
Cook 10 mins

The verde part of the soup comes from the green vegetables in it - asparagus, peas and green onions.

Ingredients Nutrition

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.

Reviews

(1)
Most Helpful

We really liked this. I didn't have marjoram, so I added a little basil and oregano to compensate. This is a different, easy, and GREAT chicken soup recipe. My daughter's home sick today, and she absolutely loved this. Thanks so much!

Denibates March 01, 2007

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