My sister had dropped off a bunch of broasted chicken that she had leftover and I didn't want (well I DID want to but I wouldn't let myself) to eat the unhealthy skin so I went online to find a good chicken soup recipe. I am so sick of making the same thing all the time and wanted to try something new.
After a short search I found a Tuscan Chicken inspired soup that I altered with some of my favorite flavors. This is what I ended up with:
I tend to shy away from making soups because usually it is an all day affair. Soups take me forever to make. It is the all day simmering and chopping and blending. Ugh! But this soup was so quick and easy I know I'll be making this one often.
Prep Time: 10 Minutes Cook Time: 20 Minutes Servings: 8
2 (10.75 oz) Campbell's Condensed Cream of Celery Soup (I used the 98% Fat Free)
4 Cups of Water
1 (15 oz) Can of Great Northern Beans or White Kidney Beans, rinsed and drained
1 (15 oz) Can of Chick Peas
2 (14.5 oz) Cans of Diced Tomato, undrained (I used the low sodium)
4 Cups of shredded or cubed cooked chicken
1/4 Cup bacon bits
6 Ounces of Baby Spinach
1 Tablespoon of minced garlic
Olive Oil
Salt
Grated Parmesan Cheese
Cilantro
1- Heat tablespoon of minced garlic in some olive oil in a kettle on low heat until garlic is a light golden. Do not burn.
2- Add soup, water, beans, chick peas, tomato, chicken, and bacon into the kettle over medium-high heat to a boil for 15-20 minutes. Add salt to taste (I used about a teaspoon).
3- Stir in the spinach. Cook for 5 minutes or until the spinach is wilted. Serve the soup with the grated cheese and chopped Cilantro (hubby liked a ton of cilantro, but I had just a tad) sprinkled over the top.
See? How easy is that??? EASY! And it goes great with garlic roasted bread. Yum!