Ingredients
The following ingredients have 4 Servings
- 2 boneless skinless chicken breasts, thawed or frozen
- 4 - 6 cups water or water/stock combo
- 1 cup dry short-cut pasta such as macaroni, cooked to package directions and reserved
- 1/2 onion, finely diced
- 1 large clove garlic, minced
- 2 whole lemons (1 zested and juiced, one cut into wedges)
- crushed red pepper, to taste, optional
- salt, to taste
- 1/2 teaspoon dried oregano
- 1/4 cup heavy cream
- 2-4 cups fresh spinach
- 1/2 cup crumbled feta cheese
- crackers or bread, your choice, for serving
Instruction
- Add the chicken to a large pot with the water or stock. Bring to a boil, then reduce to a simmer until cooked - 20 minutes or so for frozen chicken, 10 minutes or so for thawed. Remove the chicken to a plate when cooked, and shred when cooled. Reserve the stock in a separate bowl.
- To the same pot, add a drizzle of olive oil, the onion, lemon zest, crushed red pepper, and a sprinkle of salt over medium heat. Stir for 3 - 5 minutes until onion is translucent and soft but not browned.
- Add the oregano and garlic, and stir for one minute more. Then, add stock back into the pot with juice of half the zested lemon. Return the stock mixture to a gentle bubble, then add the chicken. Taste, and add more lemon juice or salt to your taste.
- Drizzle in the heavy cream and stir to combine.
- To serve, layer a bowl with some of the pasta, then a small handful of fresh spinach. Top with soup, the hot soup will wilt the spinach. Top with a lemon wedge and feta crumbles. Enjoy!
