Chicken Soup Verde

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

• Ready In: 40 mins
• Serves: 4

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.