Reply #14: Great Minds Think Alike-I Made Chicken Soup Tonight [View All]

[Kathy in Cambridge]

I had Leftover Roast Chicken and put it to good use.

My recipe:

Olive Oil
Salt & Pepper
Onions
Garlic
Celery
Chopped/shredded chicken
1/2 c. Frozen Chopped Spinach, thawed
14.5 Oz Can Muir Glen Tomatoes with Italian Herbs (or Basil)
2 cups chicken stock
dried herbs like herbes de Provence
2 T. Pesto

Sautee onions and garlic in olive oil over medium heat for 5-10 minutes. Season them with salt and pepper. Do not let them brown. Pour 1 cup of stock in pan, turn heat to high and bring to boil. Lower heat and simmer for 20 minutes (this really brings the flavor out). Add celery, can of tomatoes, remaining chicken stock and chicken. Bring to boil. Lower to simmer and cook for 20-30 minutes. Add spinach and stir in pesto at the end. Serve.

I swear it's DELICIOUS!