Chicken Soup Verde
- Preparing Time: -
- Total Time: -
- Served Person: 2 servings; can be doubled
- 1 cup dry white wine
- 3/4 cup grated parmesan cheese
- 1/2 cup thinly sliced green onions
- Carbohydrate 16 g(5%)
- Cholesterol 92 mg(31%)
- Fat 16 g(24%)
- Fiber 3 g(11%)
- Protein 45 g(89%)
- Saturated Fat 8 g(41%)
- Sodium 742 mg(31%)
- Calories 460
Preparation Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.
Preparation Bring broth and wine to boil in heavy large saucepan over medium-high heat. Add chicken, asparagus and peas. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes. Add green onions and marjoram. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer. Mix 1/4 cup Parmesan into soup; season with salt and pepper. Ladle soup into bowls. Serve, passing remaining 1/2 cup Parmesan.
