Let me introduce my partner this month, Bizzy B Bakes . She is busy! Not only does she bake, but she co-hosts hops and is also hard at work with all things related to family and home. I chose this soup because of an interesting ingredient. This soup recipe, starts with 3-4 cups of your own homemade (meaty) chicken soup, that you might have leftover or stashed away in the freezer for a quick meal on a busy night. This is great for those families that do not like leftovers of the same food. This is a smart way to change it up.
In this house, since we seem to gobble up all our leftovers, I started with 3 cups of home made stock and a couple of chicken thighs that I diced up, and that was my "soup" ingredient. So come on along, on lets make Bizzy's soup. Just be warned there is a detour, because I got busy and had to start again.........
Spinach Zucchini Soup
adapted from: Bizzy B Bakes
3-4 cups of homemade meaty chicken soup
3 c chicken stock (homemade bone broth if possible)
meat from 2 chicken thighs diced (This part is where I ran into trouble, during the simmering of the chicken meat in the chicken stock, I got busy with other things and before you know it, the stock had simmered away and I was left with brown knobs of chicken jerky, not soup!)
2 c vegetable broth*
2 c water
1 onion chopped
1-2 cloves garlic minced
1 T olive oil
salt and pepper to taste
1-2 medium zucchini, cut in half lengthwise and sliced
1 c sliced carrots
1 can of cannellini beans, drained
3 c baby spinach or equivalent from your garden
2 T fresh lemon juice
Saute onion and garlic in olive oil until soft and beginning to brown. Add all ingredients to stock pot through carrots, simmer 1 hour.
Add drained beans and spinach, cook 5-10 minutes, stir in lemon juice and serve.
* you could use all chicken stock if desired.
Thanks Bizzy, this will taste great as part of our dinner.
As always, thanks for taking a moment to stop by.
I appreciate your time and your wonderful comments!