Tonight’s dinner started in the winter garden—or what’s left of it after the crows, caterpillars, moles, neighborhood cats, and overzealous toddlers had their share. I planted the fall garden with soups in mind, lots of peppers for chili, veggies for minestrone, and greens for throwing in everything. (Yesterday’s berry banana smoothie was packed with the last of the kale.)
Since the mustard spinach is ready to trim and temperature is in the 60s (which is considered freezing here in Central Florida), it’s leafy soup time!
I ended up with a whole basket of spinach and figured a Florentine soup would be the best way to “feature the greens” (a.k.a. sneak into my family’s dinner). I bet if I throw in some chicken and they probably won’t notice all the vitamins and minerals floating around in there.
Slow Cooker Chicken Florentine Noodle Soup
1 large boneless skinless chicken breast, about 10-12 oz
8 cups chicken broth
1 (14.5oz) can petite diced tomatoes
2 carrots, chopped
1 onion, chopped
3 Tbls pesto
4 cups packed fresh spinach, chopped
1-2 cup small pasta, like ditalini, small shells, or medium egg noodles
Salt & pepper to taste
Add all the ingredients except spinach and pasta to the slow cooker. Cook on low 4-6 hours or until chicken falls apart easily. Remove chicken breasts and shred. Then return chicken to the slow cooker. Stir in the pasta and turn up slow cooker to high. Cook another 30 minutes until the pasta is soft. Stir in the spinach and let sit for 10 minutes until spinach is wilted. Season with salt and pepper.