You can use leftover roasted chicken for this quick and soup. Serve along side your favorite vegetarian sandwich made on Focaccia bread.
Yields 3 Quarts
3 tablespoons olive oil
1 yellow onion, diced (about 2 cups)
3 stalks celery, diced (about 1 cup)
2 medium carrots, diced (about 1 cup)
2 cloves garlic, minced
1 cup dry white wine
4 cups roasted chicken breast, shredded
7 cups chicken stock
Juice of half a lemon (about 2 tablespoons)
1 tablespoon balsamic vinegar
4 ounces fresh baby spinach
1 tablespoon dried basil
1 teaspoon dried oregano
Salt and freshly ground black pepper to taste
1. Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and reduce the heat to medium-low and cook, stirring often, until the onion turns translucent and the carrots begin to soften, about 15 minutes. Add the garlic and cook, stirring for 2 minutes longer.
2. Pour in the wine, bring to a simmer and reduce by half. Add the chicken, chicken stock, lemon juice, and balsamic vinegar and simmer for 20-25 minutes. Add the spinach, basil, and oregano and cook until the spinach has wilted. Season to taste with salt and freshly ground black pepper. Serve immediately.