Soup is always good on a rainy day or when you don’t feel well. The trick to this soup is to leave the chicken breasts whole when cooking so they can be properly weighed when done. This is super easy to make.
4-9 ounce Chicken Breasts, boneless / skinless
8 cups Baby Spinach, fresh
2 tablespoons Fresh Ginger
Peel and chop ginger very small. You could mince it if you like. Do not chop chicken. Toss everything in your pot and cover with water. Bring to a boil, then cook on low for 30 minutes. Pull out a breast and weigh it to 6 ounces. Chop it up and place in a bowl. Cover in broth and spinach. I really like this one.
Lean & Green per serving; 1 Lean, 1 Green, 2 3/4 Condiment
Approved by TSFL Dietetic Technician.
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