As the days get shorter and colder soup sure sounds good. In keeping with trying to find nutritious recipes for Tom to share with his future Fitness clients I have been experimenting with healthy dishes and this soup was really tasty and had plenty of spinach and uses up leftovers.
Chicken spinach soup
1 large carton of chicken broth (low sodium)
1/4 cup of finely chopped onion
1/2 tsp of crushed garlic
1/4 cups chopped mushrooms (optional for those mushroom dis likers)
1/2 cup of Vegies of choice ( I had some precooked carrots)
1 large bag of prewashed spinach chopped
1-2 cooked potatoes cubed
3/4 cups cooked brown rice
1-2 cups cooked cubed chicken (I like to use leftover rotisserie from un named grocery store that rhymes with waggen)
in a large pot cook the onions, garlic and mushrooms in a couple of splashes of chicken broth until soft, then add the spinach cook until wilted and soft, add more chicken broth as needed. Then add the rest of the chicken broth and all the other ingredients. Cook until boiling and hot. Serve with a hearty wheat bread and cheese or what ever else sounds good. I like this recipe as it uses up a lot of leftovers and the spinach gives the broth a wonderful flavor.