Serves 4
Ingredients:
1 tbsp extra virgin olive oil
1 small chicken, cut into pieces (optional to remove skin)
3 medium carrots, sliced
4 stalks celery, diced
2 medium onions, diced
1 quart reduced sodium chicken stock (maybe more)
salt & pepper to taste
1 cup spinach
1 cup fresh parsley
Directions:
Heat oil in medium soup pot over medium heat. Brown the chicken pieces, 2-3 minutes per side. Remove chicken and set aside. Add all veggies (except spinach and parsley) to the pot and cook 4-5 minutes. Add chicken back to pot. Add chicken stock. Bring to a boil, reduce heat to low, cover and simmer 45 minutes, until chicken starts to fall off the bones. (May need to add more stock during this time). Remove the bones and large pieces of skin. Skim off any grease from the top. Season with salt & pepper. Add spinach and allow to wilt. Add parsley and serve with a salad.
Ingredients:
1 tbsp extra virgin olive oil
1 small chicken, cut into pieces (optional to remove skin)
3 medium carrots, sliced
4 stalks celery, diced
2 medium onions, diced
1 quart reduced sodium chicken stock (maybe more)
salt & pepper to taste
1 cup spinach
1 cup fresh parsley
Directions:
Heat oil in medium soup pot over medium heat. Brown the chicken pieces, 2-3 minutes per side. Remove chicken and set aside. Add all veggies (except spinach and parsley) to the pot and cook 4-5 minutes. Add chicken back to pot. Add chicken stock. Bring to a boil, reduce heat to low, cover and simmer 45 minutes, until chicken starts to fall off the bones. (May need to add more stock during this time). Remove the bones and large pieces of skin. Skim off any grease from the top. Season with salt & pepper. Add spinach and allow to wilt. Add parsley and serve with a salad.
RSS Feed
