Spinach Chicken Soup

Yield:
2 servings
Level:
Easy
Ingredients
  • 2 cups chicken broth
  • 2 cups water
  • 1 teaspoon Dijon mustard
  • 1 clove minced garlic
  • 8 to 10 ounces fresh spinach
  • 4 sliced country French or Tuscan bread
  • 2 tablespoons of either green olive paste, pesto or sundried tomato puree
  • 2 cups bite-sized chunks of skinned cooked roasted chicken
  • Salt and freshly ground black pepper
Directions

Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.

When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.

Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.


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