Chicken Soup Verde

• 3 cups canned low-salt chicken broth
• 1 cup dry white wine
• 2 skinless boneless chicken breast halves, cut into 1/2-inch pieces
• 8 thin asparagus spears, trimmed, cut diagonally into 1-inch pieces
• 1/2 cup shelled fresh peas or frozen petite peas
• 1/2 cup thinly sliced green onions
• 1 teaspoon chopped fresh marjoram or 1/2 teaspoon dried
• 3/4 cup grated Parmesan cheese

1. Bring broth and wine to boil in heavy large saucepan over medium-high heat.
2. Add chicken, asparagus and peas.
3. Reduce heat and simmer until chicken is almost cooked through and vegetables are crisp-tender, about 3 minutes.
4. Add green onions and marjoram.
5. Simmer until chicken is cooked through and flavors blend, about 2 minutes longer.
6. Mix 1/4 cup Parmesan into soup; season with salt and pepper.
7. Ladle soup into bowls.
8. Serve, passing remaining 1/2 cup Parmesan.

chicken broth, white wine, chicken breast halves, fresh peas, green onions, fresh marjoram, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/chicken-soup-verde-5362 (may not work)