Otterpond Chicken Florentine Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
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This is what I did with the leftover rice from the take-out chinese, the left over roast chicken from publix, and clearing out of the veggie drawer before they went bad on me. Ingredients:
1 cup cooked white rice |
4 cups chicken broth 99% fat free |
2-3 cups cooked chicken (used left over breast from a roasted chicken) |
1 cup diced celery |
1 cup diced carrots |
1 cup fresh spinach |
1 medium onion |
2 cloves garlic minced |
1 can diced tomatoes, 15oz |
1/4 tsp sweet basil |
1/4 tsp oregano |
1/4 tsp black pepper |
1 lemon, juice only |
2 tbsp olive oil |
Directions:
1. Put your soup pot on the stove and heat up the olive oil. I usually use 5 on my stove.
2. Saute celery, carrots, onion and garlic until the onions are translucent.
3. I use baby spinach so the size is already good for the soup. If you are using regular spinach leaves I would cut the leaf length in half.
4. When the onions are good to go, pour in the chicken broth, lemon juice and diced tomatoes.
5. Add the basil, oregano and black pepper. Give it a good stir.
6. While the broth mixture is coming back up to heat, chop up your chicken into bite size pieces.
7. Put the chicken and rice into the pot. Turn the heat down to about 3 and let it simmer for 30 minutes.
8. Nutritional Information
9. Calories: 262
10. Fat (g): 11.9
11. Carbohydrates: 24.4
12. Protein (g): 15.5
13. Fiber (g): 3.8
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