Ingredients

The following ingredients have 5 Servings
  • 1 tablespoon olive oil
  • 1 clove garlic (crushed)
  • 1 large or 2 medium leeks (green parts trimmed and discarded, white parts washed well and chopped)
  • 2 medium zucchini (ends trimmed, and chopped (about 4 cups total))
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups low-sodium chicken stock
  • 2 tablespoons fresh basil
  • 2-3 cups fresh spinach (coarsely chopped)
  • 1-2 cups cooked chicken

Instruction

  • In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
  • Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.