Thursday, January 8, 2009

Heart Healthy Chicken Soup

I tried a new soup recipe last night. It turned out really good and my family loved it!! Plus another added bonus is that it is really healthy for you. I got this recipe from the Picky Palate website. I changed some things a little bit but I cannot, like I have said before take the credit for the soups goodness. I am going to give you the recipe how I made it but if you want to see the original recipe you can go to We ate the soup with grilled cheese but would be equally good with homemade rolls!!

Heart Healthy Chicken Soup
2 T. olive oil
2 cups carrots, peeled and diced
4 stalks celery, diced
1/2 red bell pepper, diced
1 onion, diced
2 jalapenos, seeded and diced
2 T. minced garlic
2 chicken breasts, chopped or shredded
3 cans (14 oz each) chicken broth you can also use low sodium broth
3 T. tomato paste
2 cans great northern beans, drained and rinsed
1 1/2 cups frozen corn or you can use a can of corn, drained but I reccomend frozen
2 cups sliced fresh spinach
1 tsp black pepper
2 T. Ranch dressing mix
1 cup water
2 tsp. chicken boullion
2 bay leaves
1 T. parsley

Heat the oil in a large pot. Add the chicken and cook until browned and no longer pink. Add in carrots, celery, onion, red pepper, jalapeno, and garlic. Saute for about 8 minutes or until the veggies begin to get tender. Then add all the rest of the ingredients except the spinach. Bring to a boil and simmer for 30 -1 hour or until the carrots are tender. Add in the spinach and simmer for 15 minutes more. Serve with grilled cheese or rolls!!

My kids loved this and it is a good way to get your kids to eat spinach without the taste of spinach!!

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