Chicken and Spinach Soup Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbs olive oil
2 cups diced carrots
1 medium onion, diced
2 cloves garlic, minced
2 cans (14.5 oz each) reduced sodium chicken broth
1 pkg (5oz) Hodgson Mill Garlic and Herb Quinoa and brown rice blend
2 cups yellow and red cherry tomatoes
1/2 rotisserie chicken
1 bunch Spinach, trimmed and rinsed well
1 can (15oz) garbanzo beans, drained and rinsed
1/2 cup fresh basil, chopped
1/4 Tsp salt
1/4 Tsp black pepper
5 tbsp shredded Parmesan
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Directions: |
Directions:Heat oil in large lidded stockpot over medium heat.
Add carrots and onion. 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.
Stir in quinoa - rice blend.
Cover and reduce heat to medium-low. Summer for 15 minutes
Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-sized pieces. Stir into soup along with Spinach, garbanzob beans, basil, salt and pepper. Cook for 5 minutes.
Ladle soup into bold and too each with Parmesan. |
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Personal
Notes: |
Personal
Notes: I add one container of Knorr Home style Chicken stock for added flavor.
This recipe was given to me by my mother-in-law, Sharon Blackston. It was given to her by one of her best friends, Joanie who is always making us cookies, aprons, pillows, ect. Such a beautiful person, inside and out!
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