Imagine, if you will, the soup in my header picture with lovely chunks of zucchini, freshly wilted spinach, chicken breast cubes, fluffy quinoa, and a few more dark flecks of spice and you'll have a mental image of what went down tonight. It was soooo good and healthy on this chilly night.
Easy Italian Chicken Veggie Soup
2-3 quarts homemade chicken stock
1 jar(23-24oz) spaghetti sauce of choice, I use one that has no added salt.
Combine in large stock pot and bring to simmering.
Meanwhile, cube
3-5 medium boneless/skinless chicken breasts
and add to liquid. Let simmer for about 10-15 minutes.
Quarter
4-6 medium zucchini squash
and add to soup along with
1/2 cup uncooked quinoa. Let simmer another 10-15 minutes.
Add 2-3 tablespoons balsamic, red wine, or apple cider vinegar and olive oil. Season to taste with basil, oregano, garlic powder, and parsley, salt and pepper.
Add about 3-4 cups fresh spinach and let it get good and wilted. Adjust seasonings and serve with fresh grated Parmesan cheese!
This makes a ton so we'll be set for tomorrow night and I even froze a few servings.
