Chicken veggie soup

6 oz carrots
6 oz celery
2 medium onions, sliced
1 leek
6 oz cooked chicken white meat
3 oz mushrooms
4 cans Chicken broth
1.5 cup beef broth
1 can cannelini beans
1 can corn
1 can green beans
4 oz spinach
2 Tbls parsley, chopped
juice of 1/2 lemon
4 cloves garlic, minced divided)
salt and pepper to taste

1. Over medium heat, spray a stockpot or large saucepan with olive oil cooking spray
2. Saute the celery, carrots, onions, leeks and 3 of the minced cloves garlic over medium heat, adding a little stock if necessary to keep it from sticking. Sprinkle with a pinch of salt and a couple of grinds of pepper. Cover and simmer till veggies are soft.
3. While the veggies simmer, In a separate pan sprayed with cooking spray brown the mushrooms. Add a couple of dashes of Worcestershire sauce, the cooked chicken an a tsp of dried thyme to the mushrooms at the end of the browining process
4. Add the mushrooms, chicken, remaining chicken and beef stock to the vegetables. Raise heat to high and bring to a boil. Lower heat and simmer 20 minutes
6. Add corn, green beans and cannelini (all drained) and spinach to the soup and simmer 10 minutes more.
7. Remove from heat. Add parsley, the last minced garlic clove and a squeeze of lemon juice to the soup, stir and let sit for 5 minutes


Number of Servings: 6

Recipe submitted by SparkPeople user ASTEINER33.