Spinach Chicken Soup

Recipe Ingredients

2 cups	474ml	Chicken broth
2 cups	474ml	Water
1 teaspoon	5ml	Dijon mustard
1		Garlic clove - minced
8 oz	227g	Fresh spinach - (to 10 oz)
4		Country French or Tuscan bread
2 tablespoons	30ml	Green olive paste, pesto,
		Or sun-dried tomato puree
2 cups	125g / 4.4oz	Bite-size skinned cooked roasted chicken
		Chunks
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sun-dried tomato, pesto or green olive paste.

When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.

Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6725 broadcast 09-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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