AuthorKevin PetrizioI'm a soup lover from way back. Even as a child I would crack open a can of soup, pop it in the microwave and in 5 minutes lunch was ready. As I got older I realized that these cans were loaded with sodium. Sometimes over 1000mg of sodium! I soon learned that soup was one of the easiest meals to make myself. This one is no different. A few veggies, some chicken, and some rice and before you know it, SOUPS ON! This one is great on those cold days.
Add olive oil to a large stock pot over medium low heat. Add carrots, celery, onion, and 1 teaspoon of Morton’s Lite Salt.
Cook gently for 3 minutes and add garlic.
Cook for 1 minute and add chicken breast and water. Leave the chicken as whole as possible because we will be removing it to shred later.
Increase heat to high until the pot boils and then lower it to low and maintain a simmer for 20 minutes. The chicken should be cooked through and can now be removed and set aside.
Add the rest of the salt and pepper. Add in the thyme and rosemary. Allow pot to simmer for 5 minutes and then check that the veggies are fork tender.
Shred the chicken, or chop into small pieces and add back into the pot.
Add spinach and cooked rice into the pot. Spinach will wilt in a few minutes.
Scramble the 2 eggs in a heat proof bowl and squeeze the lemon juice into them.
While scrambling the eggs, carefully add a ladle full of the hot broth into the egg mixture slowly. Keep stirring while doing this.
Now slowly pour the egg mixture into the soup while stirring constantly. This will give the soup some “body”. If you pour too quickly you will make egg drop soup. Don’t worry, it taste just as good!
Add the parsley and taste for seasoning. Add salt and pepper as needed.
This recipe makes 4 servings
Count as: 1 protein - 2 Veggies - 1 starch - 1 Fat
Ingredients
Directions
Add olive oil to a large stock pot over medium low heat. Add carrots, celery, onion, and 1 teaspoon of Morton’s Lite Salt.
Cook gently for 3 minutes and add garlic.
Cook for 1 minute and add chicken breast and water. Leave the chicken as whole as possible because we will be removing it to shred later.
Increase heat to high until the pot boils and then lower it to low and maintain a simmer for 20 minutes. The chicken should be cooked through and can now be removed and set aside.
Add the rest of the salt and pepper. Add in the thyme and rosemary. Allow pot to simmer for 5 minutes and then check that the veggies are fork tender.
Shred the chicken, or chop into small pieces and add back into the pot.
Add spinach and cooked rice into the pot. Spinach will wilt in a few minutes.
Scramble the 2 eggs in a heat proof bowl and squeeze the lemon juice into them.
While scrambling the eggs, carefully add a ladle full of the hot broth into the egg mixture slowly. Keep stirring while doing this.
Now slowly pour the egg mixture into the soup while stirring constantly. This will give the soup some “body”. If you pour too quickly you will make egg drop soup. Don’t worry, it taste just as good!
Add the parsley and taste for seasoning. Add salt and pepper as needed.
This recipe makes 4 servings
Count as: 1 protein - 2 Veggies - 1 starch - 1 Fat
