Delicious and hearty Chicken, Spinach and Bean Soup. I'm not huge into beans but I loved this soup. Also, keep reading below for some news on the future of this blog!
Serve with french bread or baguette with butter and you have a wonderful meal.
Onto blog news. I have about 3 or 4 more recipes to post from a while back and then I'll be making a lot of low carb-high fat "keto" recipes. BUT, this doesn't mean I will never post regular recipes again. I still cook normally for my kids and I wouldn't deprive them of ever having a chocolate chip cookie again.
This way of eating for the past few weeks has been incredible for my health and well being. I used to rely on over the counter sleep medicine EVERY night to sleep, and I haven't had to take a single once since I went low carb. I have had a lot of pain in my feet from auto immune issues, at times it was crippling. The pain has gone down a lot, not 100% but still, quite a lot. I feel so much better, with more energy, no swelling in my feet, etc. I've also lost a lot of weight in that time, which I am excited about.
I wanted to let you folks know that there will be a slight change in focus on my blog, but I will still be posting 'regular' recipes along with low carb ones. I hope you enjoy!
Chicken, Spinach and Bean Soup
Makes 10-12 servings
- 3 Tablespoons olive oil
- 1 small onion, chopped
- 1/2 red bell pepper, chopped
- 2 chicken breasts, simmer 20 minutes. Cool then shred.
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 8 carrots, peeled and chopped into small pieces
- 1 can diced tomatoes
- 1 can (15 oz.) red kidney beans, drained
- 2 cups fresh spinach
- 4 garlic cloves, minced
- 2 quarts chicken broth or stock
- 2 Tablespoons chicken bouillon paste (Better Than Bouillon) - Optional but we thought it needed a stronger chicken flavor.
- salt and pepper to taste
- In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped red bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
- Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Saute on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
- Return cooked onions and bell pepper to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and chicken bouillon paste. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt and pepper to taste.