As I continue to grieve the loss of my mother, I can’t seem to focus on any one thing very long. Has anybody else experienced this? Seems like nothing is quite as important as it used to be, including cooking a good meal. But my life is not just about sadness these days. Yesterday, our family was blessed with the birth of a brand new baby girl, born to my youngest son and his wife. God’s antidote for the hole in my heart couldn’t be more perfect or amazing.
One of my not-so-lofty goals in life is to build a library of quick and easy-on-the-waistline recipes for times like these. You know the drill – few ingredients, lots of healthy flavor, speedy assembly and dirty dishes that wash themselves. (I wish.)
I recently ran across this soup recipe, that seemed to fit these requirements, in the Parade newspaper supplement published February 2015. It appeared easy enough with only 5 ingredients, and calls for chicken stock made from the carcass of a rotisserie chicken as the base. You could substitute canned broth or bouillon cubes reconstituted with water. Personally, I prefer to make my own broth with rotisserie chicken and freeze it. Just know, the better your broth tastes, the better your soup will be.
The instructions suggest a dollop of pesto on top. You could leave that out, but I highly recommend it for increased flavor that makes this soup a homerun. In my opinion, the soup looks more appetizing if you stir the pesto into the soup instead of letting it float on top.
- 4 cups chicken stock
- 2 cups shredded cooked chicken
- 1 (15-oz can) cannellini or white beans, drained
- 4 cups baby spinach leaves
- 1-2 tablespoons pesto
- Heat first three ingredients.
- Add spinach leaves and cook until wilted.
- Stir in pesto. Serve hot.