Chicken soup soothes the soul, and our version will help you start the year off on a comforting, cleansing note without sacrificing flavor. This recipe comes together quickly when you use shredded rotisserie or grilled chicken; add the rind from a piece of Parmesan cheese during cooking to add depth to the soup.
Parmesan Broth with Lemon, Chicken & Spinach
2 small skinless, boneless chicken breast halves (about 3/4 lb./375 g.)
2 Tbs. olive oil
1 small yellow onion, chopped
3 cloves garlic, minced
1-inch (2.5-cm.) piece of Parmesan cheese rind, plus cheese shavings for garnish
6 cups (48 fl. oz./1.5 l.) chicken broth
Juice of 1 lemon
1 small bunch spinach, tough stems removed
Salt and freshly ground pepper
In a small saucepan, combine the chicken breasts with cold water to cover by 1 inch (2.5 cm). Bring to a boil over medium-high heat. Reduce the heat to low and simmer until the chicken is opaque throughout, 15-18 minutes, skimming off any foam on the surface. Transfer to a plate and let cool. Shred the chicken.
In a large, heavy pot, warm the oil over medium-high heat. Add the onion and garlic and cook until translucent, about 5 minutes. Add the Parmesan rind, broth and lemon juice and bring to a boil. Reduce the heat to low and simmer, uncovered, for 15 minutes. Add the spinach and chicken and continue to simmer, stirring constantly, just until the spinach is wilted. Remove and discard the Parmesan rind and season with salt and pepper. Serve, topped with Parmesan shavings. Serves 4-6.
Find more soup recipes for every season and occasion in our cookbook Williams-Sonoma Soup of the Day, by Kate McMillan.