Bring On The Crunch
These crackers are a creative way to get more calcium; one serving of Parmesan delivers nearly a third of your recommended intake.
1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper.
2. In a large cast iron skillet on medium-high, heat one-half of oil. Sprinkle chicken with one-half of each salt and pepper. Add chicken to skillet and cook until lightly browned on bottom, 4 to 5 minutes. Flip and carefully add water and cover with a tight-fitting lid or foil. (TIP: If your skillet doesn’t come with a lid, fit a piece of foil around it. It helps to do this before your skillet is hot.) Reduce heat to medium-low and cook until chicken reaches 165°F on an instant-read thermometer and is no longer pink inside, 15 to 18 minutes. Transfer chicken to a board and wipe out skillet. When chicken is cool enough to handle, shred with 2 forks. Cover to keep warm.
3. Meanwhile, in a large saucepan on medium, heat remaining one-half of oil. Add leeks, carrots, remaining one-half of salt and pepper and cook, stirring occasionally, until softened, 4 to 5 minutes. Add potatoes and broth and bring to a simmer. Reduce heat and simmer until potatoes are tender, 15 to 18 minutes.
4. Meanwhile, working with 1 tbsp at a time, place cheese in a mound on prepared baking sheet and pat down. Repeat with remaining cheese, forming 12 piles and spacing 2 inches apart using both sheets. Bake until golden and bubbly, 4 to 5 minutes. Let cool on sheets.
5. To saucepan, add spinach and peas and stir to combine. Divide soup and shredded chicken among bowls. Using a thin spatula, divide Parmesan crisps among bowls.
- Serving Size 1/6 of soup with 2 crisps
- Calories 206
- Carbohydrate Content 16 g
- Cholesterol Content 31 mg
- Fat Content 8 g
- Fiber Content 3 g
- Protein Content 18 g
- Saturated Fat Content 3 g
- Sodium Content 477 mg
- Sugar Content 2 g
- Monounsaturated Fat Content 4 g
- Polyunsaturated Fat Content 1 g