Hoping everyone had a wonderful and event filled weekend! Did you get past all the buckets of candy in your kids room or co-workers desk? Just turn your nose up and know that you are making a wonderful decision to chose the best life and health, you are completely worthy of it!
Is it cold where you are? I am freezing up here! Soup is the perfect thing; hot, filling, savory.
Italian Spinach Soup
3 1/2 ounces boneless- skinless chicken breast OR any protocol meat of choice
2 cloves garlic
1 TB fresh basil, sliced thin *(1 tsp dried basil)
1 tsp dried parsley
1/2 tsp onion powder
1 C water
1 C chicken broth- sugar and starch free, less than 10 cals/ serving
very large handful of baby spinach leaves, sliced thin
celtic sea salt and pepper to taste
few drops of stevia (optional)
I a medium sauce pan, cook chicken in 2 TB water over medium-high heat. When cooked through, remove to cool and shred or dice. Return chicken to pan, add garlic, basil, parsley and onion powder. Cook 2-3 minutes until very fragrant. Stir in water and broth, turn heat up to high and let boil for 2-3 minutes. Turn stove off, stir in spinach, cover. Cook 5-8 minutes until spinach is tender. Season with additional salt and pepper, top with crumbles melba/ grissini.
Note: Sub the spinach for shredded cabbage, but the spinach goes well for Italian flare. Would be excelent with shrimp!
Phase 3: Add tomato, onion, saute meat in olive oil and top with Parmesan cheese. (I had this yesterday and was very good.)
Phase 4: Add organic white kidney beans, Great Northern beans or Cannellini.