Chicken and Spinach Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
6 Cups Broth - Swanson Chicken; 100% FF, 33% Less Sodium4 each Carrots, raw, cleaned & chopped3 stalks Celery, raw, 3 8 oz Mushrooms, fresh, sliced1 tbsp dehydrated minced onions (rehydrated with 1 tbsp water)1.46 lb Chicken Breast, no skin, chopped in 1/2" pieces4 oz Baby Spinach, fresh1 C (uncooked) Brown Rice - Uncle Ben's Natural Whole Grain Brown RIce, slightly undercooked1 Tbsp Olive Oil1/4 tsp Thyme, ground1/8 tsp chili powder
Cook the brown rice. Set aside.
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season (I used about 1/4 tsp dried thyme and 1/8 tsp chili powder instead of the salt and pepper and excluded the fresh thyme) with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley (exclude this step). Cover, reduce heat, and simmer until barley (exclude barley) is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach (and rice) and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Serving Size: Makes about 12 1-Cup Servings
In a large Dutch oven or other heavy pot, heat oil over medium-high. Add carrots, celery, and onion. Cook until just tender, about 8 minutes. Add chicken, season (I used about 1/4 tsp dried thyme and 1/8 tsp chili powder instead of the salt and pepper and excluded the fresh thyme) with salt and pepper, and cook, stirring, until chicken is opaque at edges, about 2 minutes.
Add broth and thyme and bring to a boil. Stir in barley (exclude this step). Cover, reduce heat, and simmer until barley (exclude barley) is tender and chicken is cooked through, 10 to 12 minutes.
Add spinach (and rice) and cook until wilted, 1 minute. Season to taste with salt and pepper and serve.
Serving Size: Makes about 12 1-Cup Servings
Nutritional Info Amount Per Serving
- Calories: 112.8
- Total Fat: 2.1 g
- Cholesterol: 32.9 mg
- Sodium: 351.8 mg
- Total Carbs: 7.3 g
- Dietary Fiber: 1.5 g
- Protein: 16.2 g
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