Chicken and Spinach Soup

Another one of my recipes originated from Eating Well (having a few small changes from the original recipe). Due to milk allergies, I cut out the Parmesan cheese as a soup ingredient.. instead having Parmesan as an optional topping. I also picked fresh basil leaves (around 6-8), and didn't take the time to measure the exact cup amount. Furthermore, my recipe was a little different as I doubled it.. hoping it would last longer than a day (soup goes fast here!). The recipe below is the original (not doubled) recipe minus the Parmesan. If you'd like to add Parmesan, simply put 1/4 cup into the oil & basil mix.

Chicken and Spinach Soup

• 2 teaspoon plus 1 tablespoon extra virgin olive oil, divided
• 1/2 cup chopped carrot or diced red bell pepper
• 1 large boneless, skinless chicken breast (cut into quarters)
• 1 large clove garlic
• 5 cups chicken broth
• 1 1/2 teaspoon dried marjoram
• 6 ounces baby spinach, coarsely chopped
• 1 15-ounce can great northern beans, rinsed
• 1/3 cup lightly packed fresh basil leaves
• pepper to taste

1. Heat 2 teaspoons oil in large saucepan over medium-high heat.
2. Add carrot (or bell pepper) and chicken; cook, turning the chicken and stirring until the chicken begins to brown.
3. Add garlic and cook for 1 minute more.
4. Stir in broth and marjoram, bring to boil over high heat.
5. Reduce heat and simmer, stirring occasionally, until chicken is cooked through (5 minutes).
6. Remove chicken.
7. Add spinach and beans to the saucepan; bring to a gentle boil. Cook 5 minutes to blend the flavors.
8. Combine the remaining 1 tablespoon oil and basil in a food processor (I used a blender). Process until a coarse paste forms, adding a little water and scraping down the sides as necessary.
9. Cut the chicken into bite size pieces. Stir the chicken and oil/basil into the pot.
   
10. Season with pepper. Heat until hot.

Serving Size: 1 1/2 cup
Per Serving: 204 calories