Spinach Chicken Soup

1. 1

   Over high heat, bring chicken broth and water, mustard, and garlic to a simmer.

2. 2

   As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces.

3. 3

   Lightly toast 4 slices of French or Italian bread.

4. 4

   When toasted, spread with sundried tomato, pesto or green olive paste.

5. 5

   When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through.

6. 6

   Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt.

7. 7

   Season with salt and pepper to taste.

8. 8

   Set 2 slices of toasted bread in the bottom of each soup bowl.

9. 9

   Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.