Chicken & Spinach Soup

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Chicken & Spinach Soup
Author:
Serves: 5
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 2 tablespoons olive oil
  • 2 cups diced organic carrots
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 2 cans (14.5 oz each) reduced-sodium chicken broth
  • 1 pkg (5 oz) garlic and herb quinoa and brown rice blend
  • 2 cups yellow and red cherry or grape tomatoes, organic
  • ½ rotisserie chicken
  • 1 bunch organic spinach, trimmed and rinsed well
  • 1 can (15 oz) garbanzo beans, drained and rinsed
  • ½ cup fresh basil, chopped
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper
  • 5 tablespoons shredded Parmesan
  • Whole-grain bread (optional)
Instructions
  1. Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
  2. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
  3. Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
  4. Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with bread, if using.
Nutrition Information
Calories: 391 Fat: 13 Carbohydrates: 46 Sodium: 797 Protein: 27 Cholesterol: 52

 

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