The Pioneer Woman Tasty Kitchen
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Spring Chicken Soup

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Level: Easy

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Description

A light and refreshing soup that is perfect for warmer weather.

Ingredients

  • 2 slices Bacon, Chopped
  • 1 whole Onion, Chopped
  • 1-½ cup Sliced Mushrooms, Chopped
  • 3 cloves Garlic, Minced
  • 2 whole Carrots, Peeled And Chopped
  • 12 whole Asparagus Spears, Chopped Into 1 1/2 Inch Pieces
  • ¼ teaspoons Salt
  • ¼ teaspoons Pepper
  • 4 cups Raw Spinach
  • 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
  • 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
  • 6 cups Low Sodium Chicken Stock
  • 1-¼ cup Ditalini Pasta (or Another Short/small Pasta)
  • ⅓ cups Grated Parmesan Or Romano Cheese, Plus More To Serve
  • 1 teaspoon Lime Zest
  • 3 slices Avocado
  • 1 bunch Fresh Cilantro
  • 2 whole Green Onions
  • 1 whole Baguette, Toasted, To Serve

Preparation

Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.

Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.

Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.

Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.

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