Chicken Soup With Escarole And Leeks

• Olive oil cooking spray
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch pieces
• Salt
• Freshly ground black pepper
• 1 cup well-washed, chopped leeks
• 2-3 cups well-washed, chopped escarole
• 8 cups unsalted chicken stock (such as Kitchen Basics)
• 2 teaspoons fresh thyme
• 1 ounce Parmigiano-Reggiano cheese, finely grated on a Microplane grater

1. Place the onion in a coffee mug, and add the lime zest and juice. Season with salt and stir. Let stand for 5 minutes.
2. Combine the peppers, cucumber, tomatoes, shrimp, and cilantro in a medium mixing bowl. Add the onion-lime mixture and toss to coat everything evenly. Taste and season with salt, if needed. Serve with the lime wedges.
3. Top with some diced avocado for added nutrients and flavor.

olive oil cooking spray, chicken, salt, freshly ground black pepper, wellwashed, wellwashed, chicken, thyme, cheese

Taken from www.epicurious.com/recipes/food/views/chicken-soup-with-escarole-and-leeks (may not work)