My husband came up with this recipe and it’s definitely a keeper.
There’s so much healthy stuff (like protein, veggies and fiber) and so little of the bad stuff (like added salt) that if he weren’t making it himself, I’d probably have to hide the ingredient list to get him to try it.
Plus, it’s easy-peasy to make. Pete says he has the recipe perfectly timed to prepare during the nightly PBS News Hour.
And it’s delicious! What’s not to love?
This recipe makes approximately 6 one-cup servings.
- 2 large boneless, skinless chicken breasts
- 16-ounce can reduced-sodium garbanzo beans
- 14.5-ounce can reduced-sodium diced tomatoes
- 9-ounce package frozen chopped spinach
- 32-ounce container low-sodium chicken broth
- 2-3 bay leaves
- 1 teaspoon powdered garlic
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon dried cilantro leaves
- Aleppo pepper flakes to taste (may be added at the table)
Add chicken breasts and bay leaves to the broth in a large soup kettle and bring to a boil. Reduce heat and simmer until the chicken is cooked all the way through.
Shred or dice the chicken and return to the broth.
Thaw the spinach in the microwave oven and add to the mixture.
Add the remaining ingredients and simmer an additional 20-30 minutes.
Serving size: 1 cup | Calories: 100 | Carbohydrates: 6 g | Protein: 14 g | Fat: 2 g | Saturated Fat: 0 g | Cholesterol: 30 mg | Sodium: 230 mg | Potassium: 320 mg | Fiber: 2 g | Sugar: 1 g | Vitamin A: 23% | Vitamin C: 22% | Calcium: 4% | Iron: 8%