Joys of January Day 2: Green Chicken Soup

Green Chicken Soup

I was listening to my favorite National Public Radio yesterday (don't laugh, there are good people who actually listen to that junk, and I'm one of them), when a cooking show came on at about 3 o'clock. On the show they had a special guest speaker talk about her vegetarian green soup. Intrigued and loving soup (especially in January) I listened closer as the lady explained how she made this soup. Inspired and needing a little joy today, I figured a good bowl of hearty soup would be the best supplement to a cold winter's day.

Green Chicken Soup

1 Large Bone-in Chicken Breast (I'm sure you could just use boneless, but that really does take away half the fun, and bone-in adds a richer flavor to the broth)

5 Cups Water

1 chicken bouillon cube

1 medium onion

1 Tablespoon olive oil

1 Tsp sea salt

1 Large bunch fresh spinach

cayenne pepper (to taste)

In a Large Soup Pot Place the chicken and cover with the 5 cups water (add more water if needed). Add bouillon cube and bring to boil. Boil on medium until chicken is fully cooked. Meanwhile slice onion into rings. Place in hot skillAet, drizzle with olive oil and sprinkle with sea salt. Cook on low heat until caramelized. When chicken is fully cooked, remove from broth and add caramelized onions to broth. Add Spinach and allow to simmer uncovered. Skin chicken, tear bite-sized pieces of meat off the bone, and add to pot. Season with cayenne pepper to taste. Simmer on low for 10 minutes. Enjoy!

Makes 4 Servings. 

Per Serving: 

100 Calories - 1 g Saturated Fat - 495 mg Sodium