Mar 042010
 

Hubby rarely requests anything and of all things he asked for….soup!  Just the plain chicken and veggies with white beans and spinach.  Or course I had to oblige. I realize this looks a lot like my other soups but I try to change it up a bit each time.  This one was certainly a winner!  I swear it made enough for twenty people and we ate every drop.  Next time I would even add another can of beans just because I love me some beans.

Savory Grilled Chicken Soup
Printable Recipe

Ingredients

1 large sweet yellow onion, diced
3 ribs of celery, diced
2 large carrots, diced
1 80z package of sliced Portobello mushrooms
1 tsp minced garlic
6 cups chicken broth, I use organic free range
Poultry seasoning, to taste
2 bay leaves
1 lb organic chicken breast, grilled with poultry seasoning then cubed
1 can great northern beans, drained and rinsed
3/4 cup cooked quinoa
1 bag fresh spinach, chopped

Directions

1. Spray a Dutch oven with EVOO spray over medium high heat. Add the onion, celery, mushrooms and carrots and sauté for 5-7 minutes until softened. Lower the heat to medium, add the garlic and sauté continuously for about another 2 minutes.

2. Pour in the chicken broth and scrape to deglaze the bottom.


3. Add the seasonings and bay leaf. Bring the mixture to a boil, add in the cubed chicken and beans then reduce the heat and simmer for 20 minutes.

4. Add the quinoa and simmer an additional 5 minutes.


5. Remove the soup from heat and add the spinach. Continue to stir until the spinach wilts down.


6. Serve with crusty bread or whole grain crackers.

 Posted by at 1:59 pm

  4 Responses to “Soup for Chris”

  1. yum! You're husband had a good craving.

  2. I love corn in soup. It's a great texture and the sweet flavor makes a salty soup that much more savory.

  3. I must try corn in soup next. That sounds SO good. Sweet and salty together is wonderful!

  4. […] How was it where you were? Sunday I did some cooking and baking.  Along with a gigantic pot of soup I made some sweet potato hummus and I baked.  If you know me, I’ll admit I’m not a […]

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