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Chicken and Spinach Soup Recipe

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This recipe for Chicken and Spinach Soup is from Bolle Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Chicken and Spinach Soup

2 T. Olive oil
2 cups diced Carrots
1 medium Onion, diced
2 cloves Garlic, minced
2 cans (14.5 oz each) Chicken broth
1 package Baby pasta Noodles-Pastina
1 diced Parsnip (optional)
2 stalks diced Celery
1 cup diced Mushrooms, fresh
½ rotisserie chicken (or cook your own for 2 cups chicken meat)
1 bunch Spinach, trimmed
1 can (15 oz) Garbanzo Beans, drained, rinsed
½ cup fresh Basil, chopped
¼ t. salt
¼ t. black pepper
5 T. shredded Parmesan Cheese
3 cups water
Directions:
Directions:
Heat oil in a large lidded stockpot over medium heat. Add carrots, onion, parsnip,and celery. Cook 5 minutes. Stir in garlic, cook 2 more minutes. Add Chicken broth and 3 cups water. Bring to a boil over high heat.
Stir in pasta, cover and reduce heat to medium -low. Simmer 15 minutes.

Meanwhile, remove meat from chicken bones, and discard the skin and bones. Cut into bite size pieces. (You should have about 2 cups.) Stir into soup along with spinach and Garbanzo beans, basil, salt and pepper. Cook 5 minutes.

Sprinkle individual bowls with parmesan cheese when serving.
Number Of Servings:
Number Of Servings:
5 servings (2 cps. each)
Personal Notes:
Personal Notes:
Per serving:
391calories, 13 g fat, 27 g protein, 46 g carb, 9 g fiber, 797 mg sodium, 52 mg chol

VERY HEALTHY!!!!!

 

 

 

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