Spinach Chicken Soup (Michele Urvater) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Ingredients:
2 cups chicken broth |
2 cups water |
1 teaspoon dijon mustard |
1 clove minced garlic |
8 to 10 ounces fresh spinach |
4 sliced country french or tuscan bread |
2 tablespoons of either green olive paste, pesto or sundried tomato puree |
2 cups bite-sized chunks of skinned cooked roasted chicken |
salt and freshly ground black pepper |
Directions:
1. 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.
2. 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.
3. 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.
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