Chicken and Spinach Soup
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Chicken and Spinach Soup calories by ingredient
Introduction
I adapted this recipe from Martha Stewart's Chicken Barley soup. I didn't have any barley, so I substituted brown rice. I adapted this recipe from Martha Stewart's Chicken Barley soup. I didn't have any barley, so I substituted brown rice.Number of Servings: 12
Ingredients
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6 Cups Broth - Swanson Chicken; 100% FF, 33% Less Sodium
4 each Carrots, raw, cleaned & chopped
3 stalks Celery, raw, 3
8 oz Mushrooms, fresh, sliced
1 tbsp dehydrated minced onions (rehydrated with 1 tbsp water)
1.46 lb Chicken Breast, no skin, chopped in 1/2" pieces
4 oz Baby Spinach, fresh
1 C (uncooked) Brown Rice - Uncle Ben's Natural Whole Grain Brown RIce, slightly undercooked
1 Tbsp Olive Oil
1/4 tsp Thyme, ground
1/8 tsp chili powder
Directions
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