It seems that we have literally been lost in a fog here in the northeast as today was the second day it has been super damp with an incredibly dense fog. You know, the kind of weather where you just can't seem to get the chill out of your bones. So for supper tonight I made this delicious chicken soup with fresh vegetables and a hint of lemon. I served it with some crusty bread, and instead of our traditional Sunday evening supper at the dinner table, we ate it all snuggled up in the living room by the fire. I had a glass of chardonnay with mine while Chris enjoyed a Riesling with his soup.
This recipe is from my new favorite magazine, the winter issue of The Cottage Journal.
Here is what you will need...nothing too fancy really! (I did adjust the amounts to suit my taste.)
1 T vegetable oil
4 shallots or scallions or some chopped red onion
3 stalks of celery
(I added an additional stalk of celery because it is loaded with vitamin A which slows aging and vitamin K which helps to build healthy bones.)
1-2 cups of sliced baby carrots
8 cups of low sodium chicken broth
2 bay leaves
4 cups of shredded rotisserie chicken meat
as much fresh spinach as you like
1/4 cup fresh squeezed lemon juice
1/2 tsp. fresh ground black pepper
In a large pot or Dutch oven, heat the oil and add the onion celery and carrots. Saute for about 5-7 minutes. Add your broth and bay leaves, bring to a boil and let simmer over low heat for 15 minutes.
Stir in the chicken, spinach, fresh lemon juice and cracked black pepper. Cook until the spinach is wilted and the chicken is cooked through.
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