Roasted Garlic Chicken Soup Recipe

Name: Roasted Garlic Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tbsp extra virgin olive oil; 4 garlic cloves, thinly sliced (optional); 1 medium leek, washed & chopped; 1 small carrot, thinly sliced; 1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth; 1 medium boneless, skinless chicken breast; 1 tbsp lemon juice; 2 cups baby spinach leaves, roughly chopped; 1/4 cup chopped parsley

Ingredients

1 tbsp extra virgin olive oil
4 garlic cloves, thinly sliced (optional)
1 medium leek, washed & chopped
1 small carrot, thinly sliced
1 carton Campbell's® 30% Less Sodium Ready To Use Roasted Garlic Chicken Broth
1 medium boneless, skinless chicken breast
1 tbsp lemon juice
2 cups baby spinach leaves, roughly chopped
1/4 cup chopped parsley

PREP TIME 15m	COOK TIME 30m	TOTAL TIME 45m
YIELD 4 servings

Instructions

In a heavy-bottom pot, heat olive oil over medium.
Add garlic, leek and carrot; cook 2-3 minutes, stirring often, or until fragrant and starting to soften.
Add broth, whole raw chicken breast and lemon juice.
Bring to simmer over medium-high.
Cover, reduce heat and simmer for 15-20 minutes or until chicken is cooked through and vegetables are tender.
Carefully remove chicken breast using two forks, set aside to cool slightly.
Stir spinach and parsley through soup; cover and set aside while shredding chicken.
Shred cooled chicken using the two forks; add shredded chicken back to hot soup and serve.