Spinach Chicken Soup
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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
149
kcal
7% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).