Spring Vegetable Soup with Shredded Chicken Parmesan Crisps
Ingredients
- 4 tsp olive oil, divided
- 1 8-oz boneless, skinless chicken breast
- ½ tsp each sea salt and ground black pepper, divided
- ½ cup water
- 1 leek, white and light green parts only, halved lengthwise and thinly sliced
- 1 carrot, finely chopped
- 6 oz baby yellow potatoes, cut into ½-inch cubes
- 6 cups low-sodium chicken broth
- ¾ cup freshly grated Parmesan cheese, divided
- 2 cups baby spinach
- 1 cup frozen peas, thawed
Instructions
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