Categories: Chicken, Main Dish, Soup

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.

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