Spring Chicken Soup
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Spring Chicken Soup
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Balanced, flavorful, and enjoyable—this recipe has it all.
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Ingredients
- 2 lices of bacon, chopped
- 1 medium onion, chopped
- 1 1/2 cup sliced mushrooms, roughly chopped
- 1/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 3 cloves of garlic, minced
- 4 cups raw spinach
- 2 carrots, peeled and chopped
- 12 asparagus spears, chopped into 1 1/2 inch pieces
- 2 boneless, skinless chicken breasts, cooked and shredded
- 1 15- ounce can of cannellini beans, drained and rinsed
- 6 cups low-sodium chicken stock
- 1 1/4 cups ditalini pasta or another short/small pasta
- the zest of half a lime
- 1/3 cup parmesan or romano cheese, grated
- for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons
Instructions
- Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.
- Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.
- Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.
- Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.
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