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!!

Sharing with:

April J Harris

A Stroll thru Life

Karins Kottage

Shabby Art Boutique

Grammys Grid