Sunday, October 28, 2012

Easy Italian Chicken Veggie Soup...

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.

No comments:

Post a Comment

Thanks for talking to me!