Chicken Spinach & Lemon Soup

Chicken Spinach & Lemon Soup

• 2 large chicken breasts, diced

• 1/2 onion, diced

• 3 carrots, shredded

• 10 cups of chicken broth (80 oz)

• 1 tsp salt

• 1/4 cup chopped fresh parsley

• 2 cloves of garlic, sliced thinly

• 1/2 bag of fresh spinach

• 2 large lemons, juiced

• 1 tbsp of olive oil

• 1/2 box of ditalini pasta, cook according to package

• Shredded romano cheese, topping

1. Heat stock pot on medium high heat and add oil.

2. Add onions and sauté for 3 mins.

3. Add diced chicken breasts and salt. Cook thoroughly until white (no pink)

4. Add garlic and shredded carrots.

5. Add lemon juice, diced parsley and chicken broth and stir. Bring soup to a boil.

6. Add fresh spinach, stir and cover. Cook for 30 mins.

7. Once soup is finished, add desired pasta to a bowl, pour soup over pasta and top with romano cheese.

Notes/Quick Tips:

• You can use rotisserie chicken if you want to make it easier. You can also precook the chicken before adding to the soup- you can boil it or bake it and then shred it.

• If you don’t have ditalini, you can use orzo or any small pasta.

• Parmesan cheese will work great for this as well.

• This is great with a nice crusty buttered bread.