Chicken and Spinach Soup

Chicken and Spinach Soup
Makes 5
Prep 15 m
Cook 26 m



  1. 1 of 4 Heat oil in a large lidded stockpot over medium heat. Add carrots and onion and cook 5 minutes. Stir in garlic and cook 1 additional minute. Add chicken broth and 3 cups water. Bring to a boil over high heat.
  2. 2 of 4 Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
  3. 3 of 4 Meanwhile, quarter tomatoes and remove meat from chicken bones; discard skin and bones. Cut into bite-size pieces (you should have about 2 cups). Stir into soup along with spinach, garbanzo beans, basil, salt and pepper. Cook 5 minutes.
  4. 4 of 4 Ladle soup into bowls and top each serving with 1 tbsp shredded Parmesan. Serve with crackers, if using.
Nutrition Information for Chicken and Spinach Soup
Servings Per Recipe: 5
Per Serving: 52 mg chol., 13 g Fat, total, 391 kcal cal., 797 mg sodium, 27 g pro., 9 g fiber, 46 g carb., 3 g sat. fat