Chicken and Spinach Soup

 

• Serving size: 2 cups
• Prep: 15 mins
• Cook: 26 mins
• Makes: 5 servings 

•   2 tablespoons olive oil
• 2 cups diced carrots
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 cans (14.5 oz each) reduced-sodium chicken broth
• 1 pkg (5 oz) Hodgson Mill garlic and herb quinoa and brown rice blend
• 2 cups yellow and red cherry or grape tomatoes
• 1/2 rotisserie chicken
• 1 bunch spinach, trimmed and rinsed well
• 1 can (15 oz) garbanzo beans, drained and rinsed
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons shredded Parmesan
• Whole-grain crackers (optional)

Directions

1. 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. Stir in quinoa-rice blend. Cover and reduce heat to medium-low. Simmer 15 minutes.
3. 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. 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: 391 cal., 13 g total fat (3 g sat. fat), 52 mg chol., 797 mg sodium, 46 g carb. (9 g fiber), 27 g pro.

http://www.familycircle.com/recipe/chicken-and-spinach-soup/