Springy Chicken Soup

• 1 1/2 tablespoons canola oil, divided
• 1 pound skinless, boneless chicken thighs, cut into small pieces
• 1 cup thinly sliced leek
• 1 cup thinly diagonally sliced carrot
• 4 cups unsalted chicken stock (such as Swanson)
• 3 large thyme sprigs
• 1 cup frozen green peas, thawed
• 1/2 teaspoon freshly ground black pepper
• 3/8 teaspoon kosher salt
• 3 cups torn romaine lettuce
• 1/3 cup fresh flat-leaf parsley leaves
• 1 ounce Parmigiano-Reggiano cheese, shaved (about 1/4 cup)

1. Heat a large Dutch oven over medium-high heat. Add 1 1/2 teaspoons oil; swirl to coat. Add chicken; cook 6 minutes or until browned, stirring occasionally. Remove chicken from pan.
2. Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; saute 5 minutes. Add stock and thyme; bring to a boil. Cover and cook 8 minutes or until carrot is almost tender. Stir in chicken, peas, pepper, and salt; cook 3 minutes. Remove thyme; discard. Remove pan from heat; stir in lettuce and parsley. Place 1 1/2 cups soup in each of 4 bowls; top each serving with 1 tablespoon cheese.

canola oil, skinless, carrot, chicken, thyme, frozen green peas, freshly ground black pepper, kosher salt, torn romaine lettuce, parsley, cheese

Taken from www.myrecipes.com/recipe/springy-chicken-soup (may not work)