Spring Green Soup with Chicken

Ingredients

• 2 Tbs olive oil
• 1 lb chicken tenders
• 2 med leeks, white and light green parts only, thinly sliced
• 1 med yellow onion, chopped
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1⁄4 tsp salt
• 1⁄4 tsp black pepper, plus more for serving
• 1 bunch asparagus, cut into 1" pieces
• 1 6-oz pkg baby spinach
• 1 cup packed fresh parsley leaves
• 1⁄4 cup grated Parmesan cheese, plus more for serving

Directions

1. 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.
2. Add leeks, onion and celery to the pot. Reduce heat to medium and cook, stirring occassionally 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 maintian a simmmer, cover and cook for 5 minutes. Add asparagus and spinach and cook until asparagus is tender, about 5 minutes more.
3. 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.