- Heat oil in large soup pot over medium-high heat. Cut chicken (or tofu) into strips. Add to the pot. Sauté until browned and cooked through (about 5 minutes). Set aside.
- Add leeks or celery and onions to the pot. Reduce heat to medium and sauté, stirring occasionally, until all is browned and tender. Add garlic. Cook for 1 minute more.
- Add broth, salt and pepper. Bring to a boil over high heat. Then reduce to a simmer for about 5 minutes. Add asparagus or broccoli and cook until tender (about 5 minutes more). A minute or two in, stir in greens.
- Chop chicken into bite-sized pieces. Add to the soup. Turn off heat and garnish with parsley and parmesan. Serve hot, adding more black pepper and parmesan, to taste.
Photo credit: EatingWell
Recipe inspired by EatingWell