Although we're on the cusp of spring, it is still pretty darn cold for April. Although I made my Pina Colada cupcakes to reminisce of the warmer days to follow, I had to check back into reality and realize that snow is in our forecast today. Thus, to take some of the chill off, I decided to make my own soup. I had been purchasing a lot of canned soup, but hated how much sodium it contained. By making your own, I liked knowing that I controlled each and every ingredient, and could customize it the way I want. As most of you know, I love LOVE Italian food. Thus, I decided to try this hearty Chicken & Tomato soup recipe. It contains white breast chicken, vegetables, and fat-free chicken stock with a huge burst of basil flavor. It's like eating a bowl of hot spaghetti- minus the carbs! This soup definitely took the chill off and helped curb my pasta/marinara bite... and tasted even better the next day. Buon appetito!
2 cloves garlic, minced
1 yellow onion, diced
8-oz carton of mushrooms, sliced (can be omitted)
1 Tbsp olive oil
48 fl. oz chicken stock (or 32 fl-oz chicken stock and 14.5-oz can of chicken broth)
3 whole chicken breasts, cooked/boiled and cubed
1 package of cheese tortellini (Omitted to make low-carb)
14.5-oz can of diced tomatoes
1 package of fresh baby spinach
1/4 cup chopped fresh basil or 2 tsp of dried basil
Salt & Pepper
Parmesan, grated (topping)
1. Saute garlic, onions, and mushrooms in olive oil in a soup pot until softened and fragrant.
2. Add chicken stock and cubed chicken.
3. Bring to a boil, and cook over medium heat for 5 minutes.
4. Add cheese tortellini and cook per package directions.
5. Add the tomatoes, spinach, and basil, and cook over medium heat until spinach is wilted.
6. Season with salt and pepper to taste.
7. Ladle soup into a bowl, and top with freshly grated Parmesan cheese.
Source: Loosely adapted from Ashley at AshIsFit