Happy Wednesday! Did you survive Halloween? I was so excited we had six trick or treater’s! Which, isn’t a lot but better than none which could have happen. We live on the edge of town, so unless you are neighbors you really wouldn’t be hitting up our house. My husband still has some candy left so he’s happy.
It’s also November now! What the hell? Before you know it the holidays will be consuming us all. Good thing I enjoy them! I have some new thanksgiving recipes rollin’ in my idea bank. I’ll be sharing them on here, and then the week before Thanksgiving, I’ll do a blog post recapping all the recipes on here that will be Thanksgiving friendly!
What could be better than a holiday where you can eat all day and be miserable and it’s okay? I loooooove food.
Now on to this soup:
It’s like a warm hug. I know that’s the cheesiest description ever. But it’s so comforting and soothing, but it’s light and healthy too. It’s still filling though. And the best part is, all the ingredients are simple and you probably have on hand all the time or most of the time anyways.
I think part of the really soothing, comforting feel of this soup is that I boiled a chicken to get my shredded chicken because I had an old hen to use up in the freezer, and I used that broth in the soup. Now, you don’t have to go through all of that unless you want to. Any shredded chicken left over from a rotisserie chicken or from meal prepping, would be fine, and store bought broth is okay too.
Absolutely nothing wrong with keeping it simple if you want. Some days you feel like slaving in the kitchen and pouring yourself in to a meal, and some days you just want to do the simplest meal just to fuel your body and not think about it. We all have those days, and that’s why it’s important to keep a few simple ingredients on hand to whip up something healthy quickly. Just like this recipe!
Happy Cooking – Maria
- 3/4 lb Shredded Chicken
- 1/2 yellow onion diced
- 4 cloves garlic chopped or minced
- 1 tbsp lemon zest
- 1 tsp fine sea salt
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp granulated garlic
- 1/2 tsp oregano
- 1/4 - 1/2 tsp red pepper flakes to taste
- 2 tbsp butter or ghee
- 16 oz frozen spinach
- 6-8 c chicken broth or stock
- 4 lemons juiced
melt the ghee/butter in a medium to large dutch oven or pot, add the onions and garlic. Cook for 10 minutes, stirring occasionally over medium heat.
Add to the onions and garlic: lemon zest, salt, parsley, black pepper, garlic, oregano and red pepper flakes. Stirring for a couple minutes.
add the shredded chicken, frozen spinach and the broth. Bring to a boil.
Once boiling, turn down to simmer and simmer for about 15 minutes. Add the lemon juice and stir.