Don't let the name of this
soup fool you because it's SO good! In an attempt to be somewhat healthy
one night (HA!) for dinner, I threw together this soup for the fam.
Usually I love a cream based soup but let me tell you that I didn't miss
it one bit! I had TWO bowls of this yumminess without blinking an eye!
This is a perfect thing to keep on hand during the colder months when
you need something quick to knock the chill off. I put my spinach in
using the whole leaves but if you're not that big of a spinach fan, then
by all means, cut it into smaller pieces. The next time I make it, I
may add some tomatoes. Whichever way you do it....just do it!
Good For You Chicken Soup
2 chicken breasts ~ sliced in half horizontally
2 yellow squash ~ large dice
1 - 2 zucchini ~ large dice
1 small red onion ~ diced
1 clove garlic ~ minced
1 cup large diced carrots
2 cups large diced Yukon Gold potatoes
2 32-ounce containers chicken stock
3 handfuls fresh spinach
Salt & pepper to taste
Season chicken with salt and pepper (I also used an all purpose seasoning).
Heat a grill pan over medium heat and cook chicken on both sides until done. About 5 - 6 minutes per side.
Remove from the heat and allow chicken to sit in the pan.
In a large dutch oven, drizzle a little olive oil then add the diced onion and garlic. Cook for about 5 minutes.
Add in the rest of the veggies, chicken stock some salt and pepper (and more seasoning, if desired) and bring to a boil.
Reduce heat to medium and allow to cook for about 30 minutes, or until the potatoes are done.
Remove from heat.
Cut chicken into large diced pieces and add to the pot.
Stir in the spinach and stir to combine and heat through.
Good For You Chicken Soup
2 chicken breasts ~ sliced in half horizontally
2 yellow squash ~ large dice
1 - 2 zucchini ~ large dice
1 small red onion ~ diced
1 clove garlic ~ minced
1 cup large diced carrots
2 cups large diced Yukon Gold potatoes
2 32-ounce containers chicken stock
3 handfuls fresh spinach
Salt & pepper to taste
Season chicken with salt and pepper (I also used an all purpose seasoning).
Heat a grill pan over medium heat and cook chicken on both sides until done. About 5 - 6 minutes per side.
Remove from the heat and allow chicken to sit in the pan.
In a large dutch oven, drizzle a little olive oil then add the diced onion and garlic. Cook for about 5 minutes.
Add in the rest of the veggies, chicken stock some salt and pepper (and more seasoning, if desired) and bring to a boil.
Reduce heat to medium and allow to cook for about 30 minutes, or until the potatoes are done.
Remove from heat.
Cut chicken into large diced pieces and add to the pot.
Stir in the spinach and stir to combine and heat through.
It's soup makin' time!
Season and grill your chicken.
Saute the onion and garlic in some olive oil.
Then throw in the rest of your veggies.
Then add the chicken stock.
Cook for 30 minutes.
Finally add the diced, cooked chicken
and the spinach. Stir and heat through.
YUM!
