2 cloves garlic, minced
2 tsp olive oil
2 cooked chicken breasts, cubed (I season with salt, pepper, and garlic, and pan-fry them)
48 fl. oz can chicken stock (99% fat free) OR 32 fl oz chicken stock + 15 fl. oz chicken broth
14.5-oz can diced tomatoes with basil, oregano, and garlic, undrained
1 package fresh baby spinach
2 tsp dried basil
1. Sauté garlic in olive oil in a soup pot until golden and fragrant.
2. Add chicken broth and cubed, cooked chicken. Bring to a boil, and cook over medium heat for 5 minutes.
3. Add tomatoes, spinach, and basil, and cook over medium heat until spinach is wilted.
Note: The original recipe included 8.8-oz package of dried tortellini- add it in after you add the cooked chicken, and cook according to package directions. (I omitted this to make it low-carb.)
Source: Original recipe from Sparkpeople, Edited by me