Although it is officialy Spring, it has been damp and cold in State College recently. When this type of weather strikes, I am often motivated to make a healthy, hearty soup of some sort. I love soups because they can be filled with nutritious veggies, fill ya up, and not be super high on the caloric intake.
For this oil-free, sugar-free, gluten-free soup, I raided my freezer and kitchen cabinets (mainly because my fridge was looking a bit sparse and I was feeling too lazy to make a trip to the grocery store in the yucky weather). I decided to throw the pearl onions into the mix at the last minute, which I think was a good call! I know a lot of people aren't onion fans though, so they could easily be omitted and you'd still be left with a delicious end product.
I paired my soup with a slice of Pumpkin Thyme Bread which was perfect to soak up every last drop of deliciousness in my bowl. I'm thinking I will probably have some of the leftovers (which there were a lot of because I can never seem to make small batches of soup) with Zucchini Biscuits later on this week.....yay for leftovers!!!
Basil Chicken Soup
10 oz. frozen chopped spinach
1 (28 oz.) can diced tomatoes, undrained
1 (13 oz.) can chicken breast, undrained
1 T. basil
2 tsp. minced garlic flakes
1 tsp. Simple Girl Dry Bouillon Base
1 c. water
1 c. frozen pearl onions, optional
- Heat spinach in saucepan over medium-high heat until softened and broken apart.
- Stir in tomatoes, chicken, basil, bouillon, garlic, and water.
- Turn burner to high heat and bring to a boil.
- Add onions, if desired, then reduce heat and cover with lid.
- Allow to simmer at least 10 minutes.