Cold and flu season should be coming to a close now that spring is starting to appear. But, to keep those germs at bay until the end, this healthy, hearty soup recipe will help. What better lunch or dinner choice than chicken soup to make your inside and out feel warm and taken care of, like bundling your internal organs in a blanket…okay maybe that’s too far but you get the idea.

The addition of the parmesan rind to the broth enriches the soup broth to a slightly saltier and richer flavor. I didn’t have spinach on hand so I skipped it but I loved the carrot and celery that were still slightly crisp. I served it alongside some rolls with fresh butter and it was the perfect light dinner.

Parmesan Broth with Lemon, Chicken & Spinach Soup

Recipe from: Soup of the Day: 365 Recipes for Every Day of the Year, Williams-Sonoma, 2012

Serves: 2-3

Ingredients:

• 1 skinless, boneless chicken breast half
• 1 Tbsp. olive oil
• 1/2 small yellow onion, chopped
• 1 large carrot, peeled and chopped
• 1 large stick celery, chopped
• 2 cloves garlic, minced
• 1-inch (2.5-cm.) piece of Parmesan cheese rind, plus cheese shavings for garnish
• 3 cups chicken broth
• Juice of 1/2 lemon
• Handful of spinach, tough stems removed
• Salt and freshly ground pepper

Directions:

1. In a small saucepan, combine the chicken breast with cold water to cover by 1 inch. Bring to a boil over medium-high heat. Reduce the heat to low and simmer, or poach, 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.
2. In a medium, heavy pot, warm the oil over medium-high heat. Add the onion, carrot, celery and garlic and cook until the onion is 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.