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Spring Chicken Soup

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Ingredients

  • 2 slices of bacon, chopped
  • 1 medium onion, chopped
  • 1 1/2 cup sliced mushrooms, roughly chopped
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 3 cloves of garlic, minced
  • 4 cups raw spinach
  • 2 carrots, peeled and chopped
  • 12 asparagus spears, chopped into 1 1/2 inch pieces
  • 2 boneless, skinless chicken breasts, cooked and shredded
  • 1 15- ounce can of cannellini beans, drained and rinsed
  • 6 cups low-sodium chicken stock
  • 1 1/4 cups ditalini pasta or another short/small pasta
  • the zest of half a lime
  • 1/3 cup parmesan or romano cheese, grated
  • for garnish: fresh cilantro, grated romano cheese, avocado, green onions, fresh baguette slices or croutons

Instructions 

  • Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.
  • Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.
  • Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.
  • Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.
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