This is a simple soup and you can use 99% of the ready prepared ingredients required for the Chicken Spinach Pot Pies for this delicious soup! Perfect for a cold day, and can be frozen for later use!
Ingredients:
• 1 Tbsp olive oil
• 1 1/4 cups thinly sliced scallions
• 1 large garlic clove, crushed
• 1/2 cup (1/4-inch-thick) sliced carrots
• 6 cups chicken broth
• 1 1/2 cups chicken breast
• 1 (2-inch) fresh rosemary sprig
• 1 (19-ounce) can cannellini beans, rinsed and drained
• 1 cup packed roughly chopped fresh kale
• 1 cup packed baby spinach
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 Tbsp chopped fresh parsley
Directions:
1. Heat oil in a stockpot over medium heat. Add scallions, garlic and carrots stirring occasionally, 3–5 minutes or until tender. Add broth, chicken, and rosemary; bring to a boil. Reduce heat, and simmer 5 minutes, skimming occasionally.
2. Add beans and kale, and simmer for about 5 minutes more. Add spinach, and cook 2–3 minutes more or until tender. Season with salt and pepper.
3. Remove rosemary sprig and garlic clove. Ladle soup into 6 warm bowls; sprinkle each with 1/2 teaspoon parsley.
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