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Easy Chicken & Spinach Soup

Total Time: About 45 Minutes | Makes About 6-7 Servings

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What You Need

  • 28 Ounces Chicken Breast (4 oz per serving)

  • 3-4 Medium Potatoes

  • 6 Cups Low-Sodium Chicken Broth

  • 2 Cans Low-Sodium Great Northern Beans

  • 1 Chopped Red Onion

  • 3-4 Cups Chopped Spinach (or green of choice)

  • 1 TBSP Lemon Juice

  • 1 TBSP Olive Oil

  • Italian Seasoning

  • Salt and Pepper to taste


Directions:

  • Preheat the oven to 425 degrees. Chop the potatoes into small pieces. Spray a baking pan with non-stick spray. Add the potatoes and season with Italian seasoning, salt, and pepper (or seasonings of choice). Bake for about 35 minutes or until slightly brown. When they are slightly brown, remove from the oven and let cool.

  • While the potatoes are baking in the oven, cook the chicken on the stovetop until fully cooked. Season as desired. Let cool for a few minutes.

  • On a large cutting board, use a fork to shred the chicken into small pieces. Set aside.

  • Chop the onion into small pieces. Locate a large pot. Add the olive oil and heat over medium heat. Add in the onions and cook for about 3-4 minutes or until slightly brown (continuing to stir).

  • Drain the beans and rinse. Add the beans, shredded chicken, chicken broth, cooked potatoes, spinach, and lemon juice to the pot. Add Italian seasoning (or seasonings of choice). Continue to stir for about 7 minutes.

  • Separate into 7 Meal Prep Containers. Enjoy with toast on the side!


 
 
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