Chicken and Spinach Soup. Whisk together lemon juice and eggs in medium bowl. Sprinkle with black pepper, if desired. This fragrant, Italian-flavored soup takes advantage of quick-cooking ingredients--boneless, skinless chicken breast, bagged baby spinach and canned beans.
How to Make Chicken and Spinach Soup.
Over high heat, bring chicken broth and water, mustard, and garlic to a simmer.
In a large Dutch oven or other heavy pot, heat oil over medium-high.
You can have Chicken and Spinach Soup using 5 ingredients and 2 steps. Here is how you cook that.
Ingredients of Chicken and Spinach Soup
- Prepare 1 of shredded chicken breast.
- Prepare 2 cups of spinach.
- Prepare 2 of tlb of Heavy whipping cream.
- It's 2 of chicken bouillon cubes.
- You need 3 of tlb cream cheese.
I love soups that have lots of different components that make it feel like a filling but healthy meal and soups are great for that. This warming bowl of soup is filled with baby spinach, chicken breast and red lentils. It is healthy, light tasting and filling making it great to bring into work or have as a light midweek meal. I'm a big fan of Greek-Style Lemon Chicken Soup with orzo or couscous, and a heavy spoonful of crumbled feta cheese.
Chicken and Spinach Soup step by step
- Put 4 cups of water in pot add the 2 cubes and spinach bring to boil and cook about 5 minutes.
- Shred chicken then add to spinach then add heavy whipping cream and cream cheese.
Today's Creamy Chicken Soup with Lemon is a low-carb play off the Mediterranean flavor profile. However, we're holding the pasta, and adding in tons of veggies and cheese instead. Rather than using feta cheese in this Creamy Low Carb. Lower the heat, then add pasta and cheddar and simmer until pasta is cooked to your liking. Adjust seasoning to taste with salt and black pepper.