You can add just about any protein you want to this soup: I usually make the base & keep it for days when I don’t want to cook. Then add a little roasted chicken:
2 Tbs. extra vigin olive oil
2 Large white onions, thinly sliced
1.5 pounds bonless, skinless chicken breast
1 large carrot, shredded
1 jalapeno pepper with seeds, minced
2 tsp minced fresh thyme or oregano – 1 tsp if dried
8 cups fat free chicken stock or vegetable stock.
6 cups of baby spinach leaves, packed
1 15 oz can diced tomatoes
Heat oil in large stockpot over medium heat. Add onions, cook 10 minutes, stirring occasionally. Add chicken, cook 5 minutes or until chicken is cooked. Add carrot, garlic, jalapeno and thyme, cook 2 minutes more. Stir in broth, increase heat, and bring to boil. Add , tomato and spinach, return to a boil. Cover, remove from heat. Makes 7 2-cup servings.