Try this Spinach Chicken Soup recipe, or contribute your own.

Still searching for what to cook ?

Name: Spinach Chicken Soup
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 2 c Chicken broth; 1 Clove garlic minced; 10 oz Fresh spinach; 2 tb green olive paste; 2 c skinned chicken Bite-sized chunks; 2 c Water; 4 sl Country French or Tuscan; Salt; 1 ts Dijon mustard

Find the most delicious recipes here

INGREDIENTS

2 c Chicken broth
1 Clove garlic ; minced
10 oz Fresh spinach
2 tb green olive paste
2 c skinned chicken ; Bite-sized chunks
2 c Water
4 sl Country French ; or Tuscan
Salt
1 ts Dijon mustard

INSTRUCTIONS

Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste. When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste. Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread. Yield: 2 servings Recipe By :COOKING MONDAY TO FRIDAY SHOW #MF6725 Posted to MC-Recipe Digest V1 #280 Date: Tue, 5 Nov 1996 10:42:12 -0500 From: Meg Antczak

NOTES

Alert editor

Spinach Chicken Soup

2 c Chicken broth
1 Clove garlic minced
10 oz Fresh spinach
2 tb green olive paste
2 c skinned chicken Bite-sized chunks
2 c Water
4 sl Country French or Tuscan
 Salt
1 ts Dijon mustard

Over high heat, bring chicken broth and water, mustard, and garlic to a  simmer. As this is coming to a boil, de-rib and wash the spinach, then tear  the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian  bread. When toasted, spread with sundried tomato, pesto or green olive  paste.    When the soup is at a simmer, add the chicken and simmer, uncovered for 2  minutes just to warm through. Then add the spinach leaves, and cook for a  few seconds or until the leaves just wilt. Season with salt and pepper to  taste.    Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the  soup from the heat, season to taste with salt and pepper and ladle it over  the bread.    Yield: 2 servings  Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6725    Posted to MC-Recipe Digest V1 #280    Date: Tue, 5 Nov 1996 10:42:12 -0500    From: Meg Antczak <meginny@frontiernet.net>

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (1453g)
Recipe Makes: 1

Calories: 648
Calories from Fat: 161 (25%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 4g	20 %
	Monounsaturated Fat 5.7g
	Polyunsanturated Fat 4.1g
Cholesterol 313.6mg		96 %
Sodium 2694mg		93 %
Potassium 2781.4mg		73 %
Total Carbohydrate 13.8g		4 %
	Dietary Fiber 7.3g	29 %
	Sugars, other 6.5g
Protein 107.2g		153 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 648

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe