Farmhouse-Fresh Chicken Soup - cooking recipe

Ingredients

2 tablespoons olive oil
1 onion, chopped
2 carrots, chopped
2 leeks, thinly sliced (white and light green parts only)
2 summer squash or 2 zucchini, chopped
2 garlic cloves, minced
1 stalk celery, chopped
2 teaspoons minced fresh thyme
1 teaspoon salt
fresh ground black pepper
1 cup dry white wine
6 cups chicken stock or 6 cups vegetable stock
10 small new potatoes, quartered
10 asparagus spears, trimmed and sliced
2 cups chopped Baby Spinach
1 cup frozen peas, thawed
2 boneless skinless chicken breasts, thinly sliced
2 teaspoons fresh lemon juice
cayenne pepper
2 tablespoons minced fresh Italian parsley

Preparation

In a big soup pot, heat oil over med-high heat.
Add onion and saute until softened, about 6 minutes.
Add carrots, leeks, squash, garlic, celery, thyme, salt, and pepper to taste; saute until softened, about 5 minutes.
Add wine and cook until almost evaporated, about 5 minutes.
Add stock and potatoes; bring to a boil.
Cover, decrease heat to low and simmer gently until potatoes are almost tender, about 15 minutes.
Add asparagus, spinach, peas, and chicken; simmer until vegetables are tender and chicken is no longer pink inside, about 5 minutes.
Add lemon juice and cayenne; taste and adjust seasoning with salt and black pepper, if needed.
Ladle into heated bowls and garnish with parsley.