Saturday, April 20, 2019

Chicken, spinach and bean #soup #Recipe @PegCochran

Spring is here but in our little corner of Michigan, we are still having plenty of days of chilly, damp weather.  As a matter of fact, last weekend it snowed four inches!  So soup is still on the menu here in my kitchen.

I found this recipe on SkinnyTaste and adapted it to be more Weight Watcher friendly since I am still trying to shed a couple of holiday pounds before shorts season.  The original recipe called for pasta but I substituted beans as a lower point alternative.

But even if you're not on a diet, the soup is delicious and filling.  This recipe should make approximately four servings.

4 boneless skinless chicken thighs
salt and pepper to taste
1 teaspoon olive oil
1 small diced onion
1 stalk celery, diced   
1 carrot, sliced thinly
3 tsps. minced garlic
 4 cups chicken broth
½ bay leaf
2 to 3 cups baby spinach
1 can cannellini beans, drained and rinsed
grated Parmesan for serving if desired

Season chicken with salt and pepper if desired. 

Heat the oil over medium heat.  Add the onion, celery, carrot and garlic and sauté for several minutes or until soft.  Add the chicken, broth, bay leaf and cannellini beans and bring to a boil.  Reduce heat to simmer, cover and cook until chicken is done, approximately 30 minutes.

Shred chicken and return to pot.   Add spinach and cook until wilted. 

Discard bay leaf.  Serve sprinkled with Parmesan if desired.


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  1. The green of the spinach adds just the right color touch.
    It looks delicious.

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