Wednesday, January 20, 2010

Garden Chicken Soup

2 tablespoon olive oil
3 garlic cloves, minced

1 medium onion, chopped
2-3 medium carrots, peeled and diced into 1/4 in rounds
6-8 medium tomatoes, chopped (or 2 14.5 oz cans diced)
2 cups chicken broth

2 chicken breasts, chopped

3 cups fresh spinach, roughly chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons
fresh basil, chopped
  1. In a large pot, heat olive oil. Add onion, garlic and carrots. Saute 4 minutes. Add chicken and cook until lightly browned.
  2. Add tomatoes*, broth, salt, pepper and basil.
  3. Bring to a boil; let simmer 20 minutes.
  4. Add spinach and cook 5 minutes, or until spinach begins to wilt.
  5. Serve sprinkled with Parmesan cheese.
*I added a yellow squash and zucchini with the tomatoes.
Recipe by:
Kelly (a college friend)

Taste: 4 out of 5 - pretty dang good!
Easiness: 40 min- chopping veg & simmering, but very easy!
Under $5- I did have some ingredients & I used dried instead of fresh basil to cut costs.
5 out of 5! Tons of veggies, nearly zero fat & I used low sodium chicken broth.
Appearance: 3 out of 5- colorful, but it's soup... c'mon how gorgeous can it be?!

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