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)
How to Make It
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.
Add remaining 1 tablespoon oil to pan; swirl to coat. Add leek and carrot; sauté 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.