Submitted by Wilbert AND mona
Wash and pat dry chicken breast and cut into small bite-size pieces. Season with garlic salt and lemon pepper to taste.
In a large soup pot (I used an 8 quart) heat olive oil and add chicken, onions and celery. Cook until chicken is done and onions and celery are tender. Add chicken broth and let cook on medium heat for 20 minutes to heat thru. Add mushrooms and spinach and cook for additional 15 minutes. Add water if needed and heat thru. I didn't add any more salt because of the chicken broth but I did add black pepper.
My husband was sick with a bad cold and I believe in chicken soup for a cure. I made this soup for him in about an hour but if you let it simmer for longer it's okay.
This recipe has been added to the following public cookbooks:
Carol Cooks
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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