Tomato Basil Chicken Soup with Spinach
Equipment
- Large pot
- Wooden spoon
- Measuring cups
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 (28-ounce) can crushed tomatoes
- 2 cups shredded rotisserie chicken
- 3 cups fresh spinach
- 1/4 cup chopped fresh basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 4 to 5 minutes until it softens.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Pour in the chicken broth and crushed tomatoes. Bring the mixture to a gentle simmer.
- Add the shredded rotisserie chicken and stir to combine. Let it heat through for 3 to 4 minutes.
- Mix in the fresh spinach and chopped basil. Cook for 2 minutes until the spinach wilts.
- Season with salt and black pepper, then remove from heat.
Notes
Add the spinach and basil at the end to preserve their color and fresh taste. Fire-roasted crushed tomatoes can deepen the flavor if you have them on hand. Store leftovers in an airtight container in the fridge for up to three days and reheat gently on the stove.
Course: Soup
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Measuring cups
Cuisine: Italian
Equipment: Large pot, Wooden spoon, Measuring cups