Tuesday, November 8, 2011

Chicken and Spinach Soup

3 carrots, sliced
2 stalks celery, sliced
1 onion, chopped
1 tablespoon olive oil
1 tablespoon butter
2 quarts chicken broth
1-2 cooked chicken breasts, chopped
¾ bunch spinach, washed, stems removed
2 Bay leaves
1 T. Herbs de Provence
6 oz. small pasta
Parmesan cheese (optional)

Sauté vegetables in olive oil and butter.  Add remaining ingredients except pasta.  Simmer for 30 minutes.  Add pasta and cook until al dente.  Serve with parmesan cheese if desired.

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