Chicken Soup Verde

Ingredients:

3 tablespoon(s) olive oil

1 onion - peeled and small diced (Learn How)

1 1/2 cup(s) dry white wine

4 chicken breast (boneless skinless) - 1/2-inch diced (Learn How)

1 pound potatoes (yukon gold) - peeled and 3/4-inch diced

1 Parmesan rind - 2-inch piece

1 cup(s) peas (fresh)

1 bunch of asparagus - ends discarded and cut into 1-inch pieces

1/2 cup(s) scallions - small diced

1/2 teaspoon(s) red chile flakes - ground

1 tablespoon(s) butter (unsalted)

1/4 cup(s) Parmesan cheese (grated)

1 pinch salt and pepper - to taste

Steps:

-Heat a 6-qt. pot to medium-high and add the oil. Saute the onions until translucent.

-Deglaze with the white wine and immediately add the chicken stock, chicken, potatoes and parmesan rind.

-Bring the soup up to a boil, then reduce the heat to medium. Continue cooking until the potatoes can easily be cut in half.

-Add the peas, asparagus, scallions and chile flakes. Cook just until the asparagus is cooked (about 2 minutes).

-Add the butter, parmesan and seasoning.

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