Tuesday, February 2, 2021

Dinner for tonight - Lemon Chicken Soup with Spinach













 





Happy Tuesday Sweet Friends,

Hope this finds you keeping warm, cause

I know most of you have lots colder temps

than us, but we are enjoying staying warm

with our temps of 53 degrees today!!  lol

Cold to us, here in Florida.


I decided to make some soup I haven't made

yet this year.  I can't take credit for it,  I found

it in a  Winter Cottage Magazine way back

in February of 2013.  I posted it way back then.

So since we love it so much, decided I would

 just repost the recipe and put my own picture

 of it this time.........It's actually an easy recipe

 to make too,  and I love quick and easy

recipes.....don't YOU???


So thought you might just like to try

it yourself.  












Le




Lemon Chicken Soup with Spinach

Makes 13 cups

Ingredients


1 tablespoon of vegetable oil
(I always use olive oil)

4 shallots, chopped
( I had never used shallots before, so decided to use them,
 but honestly, I would just use a purple or regular onion
 next time, they are rather expensive and I couldn't tell
 any difference).

2 stalks of celery, thinly sliced

1 carrot, thinly sliced
(I used the crinkle cut sliced carrots in a bag,
 enough to look like one large carrot. lol )

2- 32 oz. containers of low-sodium chicken broth
(I used the Swanson's 100% fat free and 33% less sodium one,
 that is what makes it heart healthy)

2 bay leaves

4 cups shredded rotisserie chicken meat
(We used the 4 cups and it is a lot of chicken, so you could
easily get away with 3 cups.)

1-(6oz.) bag of baby spinach, chopped
(I missed the chopped part somehow, and just put it 
in whole and it was fine, so another step you could do 
away with if you want.)

6 tablespoons of lemon juice
(This is what really sets this soup apart from others, 
the lemon really adds such a a nice flavor.)

1 tsp. of salt
( I didn't add the salt, cause the broth really has
 enough salt for us.)

1/2 tsp. of ground black pepper


Directions

In a large pot or dutch oven, heat oil over
medium high heat.  Add the shallots, celery,
and carrot. Cook for 5 mins. or until softened.
Add Chicken broth and bay leaves, and bring
to a boil.  Lower heat, and simmer for 15
minutes.  Remove the bay leaves.

Stir in chicken, spinach, and lemon juice, salt
 and pepper.  Cook until spinach is wilted and 
chicken is heated through, about 2 mins. or so.

and Enjoy!!



We had grill cheese sandwiches with ours
and we haven't had those since last Winter,
so it was all very good.


Welcome to February,  by the way!!











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4 comments:

Junkchiccottage said...

Yum and this is perfect for the cold winter days. Have a great rest of the week. xoxo

Nellie's Cozy place said...

Hi Kris,
Yea we are sure enjoying it......it's 53 but sunny and beautiful, but still loving the foods that warm us up. Thanks for stopping in and hope you have a great rest of the week as well hon.
Blessings, Nellie

Patti said...

We are having a virtually non-existent winter---high near 60 this week! Still, soup is a delicious dinner choice. The reminds me of a chicken orzo soup I used to make---it calls for lemon juice too.

Blessings,
Patti

Nellie's Cozy place said...

Hi Patti,
Wow, that is a very unusual Winter for yall.....Bet you are able to really enjoy it then.
Yea, I love Winter soups, stews and chilis. Just such a nice break from the rest of the year.
I like cooking the best in the Winter, and having one pot meals is so much easier, and keeps the kitchen warm too.
Hope all is well with you and yours hon,
Blessings,
Nellie