1 lb. of cooked chicken, cubed
8 cups chicken broth
1/2 large onion or 1 small, diced
2 stalks celery, diced
2 large carrots, diced
4 cloves garlic, minced
1/4 cup rice, not instant
1/2 cup pasta of your choice
1/4 to 1/2 cup lentils
handful fresh parsley, chopped
handful fresh spinach, chiffonad :)
salt and pepper to taste
In a large pot, simmer celery, onion, carrots and garlic in the chicken broth. Remember, a simmer is over low to medium low heat. When the veggies start to become slightly tender, add the rice, pasta and lentils. Simmer for 30 to 45 minutes or until everything is nice and tender. Add the chicken, parsley and spinach. Stir and remove from heat. The hot broth will warm the chicken and wilt the spinach quickly. Salt and pepper to taste!
Tips for cooking your chicken: simmer the chicken in a shallow, covered pan. Do not completely cover the chicken with water, only about half way. Use the cooking liquid as some of the broth for your soup.
Garlic: excellent for your cardiovascular health and blood pressure!
Onion: have been shown to help suppress the growth of harmful bacteria and also supports cardiovascular health and healthy blood pressure.
Carrots: have been shown to fight cardiovascular disease, inhibit the growth of certain cancer cells and support healthy eyes.
Spinach: one of the most nutrient dense foods, low in calories but high in vitamins and dietary fiber! Supports good cardiovascular health, combats various types of cancer and improves brain function.
Lentils: a small, quick cooking legume. Rich in nutrients and dietary fiber. Lowers cholesterol and prevents rapid spikes in blood sugar. Promotes cardiovascular health and rich in iron. All this with virtually no fat!
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