INGREDIENTS

1. 1 leftoverchicken carcass, with meat
2. water, to cover
3. 1-2garlic clove
4. 1mediumonion, chopped
5. 2carrots, sliced in coins
6. 1-2smallzucchini, sliced in small pieces
7. 1cupfrozen spinach(defrosted)
8. 28ouncesItalian-style diced tomatoes
9. 2teaspoonsItalian spices
10. 2bay leaves
11. salt
12. pepper
13. 30ounceschicken broth
14. parmesan cheese
15. 4ouncessmall shell pasta(optional) or tortellini (optional)

DIRECTIONS

1. Cover chicken in large soup pot with water and bring to boil.Add chopped onion, garlic and carrots.Simmer on low till vegetables are tender and meat is hot.
2. Strain the chicken meat from the pot and dice chicken in small pieces.Skim for any bones or fat. Return cut up chicken to the pot.Add the tomatoes, zucchini, spinach and seasonings.
3. Simmer for at least 40 mins more on low till all the flavors blend.
4. May add small shell pasta or tortellini as desired in the end till tender.*But this raises the calories if you’re counting.
5. May garnish with parmesan cheese.
6. Serve with Crusty Italian bread and a salad.