Tuesday, July 19, 2016

Lemon Chicken Soup with Spinach

Lemon Chicken Soup with Spinach

This is a nice twist on the classic chicken noodle soup. The lemon brightens the flavors and adds an unexpected touch. I based this soup on the classic Greek lemon chicken soup, but then added spinach for extra nutrition. Any rice or pasta would work in this soup, but adjust your cooking times based on what you use (add a cup or two of extra water if you use brown rice). You could use white beans instead of the chicken and veggie broth in  place of the chicken broth for a vegan version of this soup. You could use a rotisserie chicken for this soup, or any leftover chicken that you have on hand. This recipe makes a large pot of soup,

-2 Tbsp olive oil
-1 onion, diced
-3 carrots, diced
-4 cloves garlic, minced
-8 cups chicken broth
-1 tsp salt
-1/2 tsp pepper
-2 tsp oregano
-1 tsp thyme
-1 tsp rosemary
-2 cups desired pasta or rice (I used whole wheat shells)
-3 cups cooked chicken, diced or shredded
-1/2 lb spinach, torn into bite sized pieces
-juice of 2 lemons

Heat olive oil in a soup pot or dutch oven over medium heat. Add onion and carrots, stirring and sauteing until softened (5-10 minutes). Add garlic; cook, stirring constantly for 1 minute. Add broth, salt, pepper, oregano, thyme and rosemary. Bring soup to a boil. Add pasta or rice, reduce heat to medium and simmer according to package directions. Add chicken and spinach., cook 5 additional minutes, stirring intermittently. Stir in lemon juice and serve.

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