Farmhouse-Fresh Chicken Soup

• 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

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.

olive oil, onion, carrots, leeks, summer, garlic, celery, thyme, salt, fresh ground black pepper, white wine, chicken stock, potatoes, spinach, frozen peas, chicken breasts, lemon juice, cayenne pepper, fresh italian parsley

Taken from www.food.com/recipe/farmhouse-fresh-chicken-soup-463136 (may not work)