Quick Chicken & Spinach Soup

This one is so fast and easy. The loveliest part is you can make this in under an hour but it will taste like it’s been simmering all day. I hope you’ll try it.

Ingredients you’ll need: 1 T butter * 1 shallot, thinly sliced * 3 clove garlic, thinly sliced * 2 carrots, thinly sliced * splash of EVOO * 2 big handfuls (around 3 cups) fresh spinach * 1 t fresh black pepper * 2 cups rotisserie chicken, chopped * two 36 oz chicken broth (reserve one for later, see below) * 1/2 c acini di pepe pasta * grated parmesan for sprinkling

Melt butter. Sauté shallot and garlic together on medium heat til light brown. Next, add a splash of EVOO and carrots, sauté til lightly softened. Then add spinach and sauté til wilted. Sprinkle in pepper. Stir, incorporating everything well. Pour in one 36 ounce chicken broth, bring to a boil and add pasta. Stir frequently. Cook for about 7 minutes (or as directed on package – depends on pasta you choose). Add cooked chicken. Stir well to combine. Turn off heat, cover and let sit for 10 minutes. Ladle into bowls and sprinkle with parmesan before serving. This would be wonderful served with a big green salad and a rustic french loaf. YUM!

If you have leftovers – or depending on pasta choice – you might need to add more broth so I suggest getting two 36 ounce containers of chicken broth.