Easy Chicken Soup with Beet Greens
On cold days, there’s nothing better than a large, hot bowl of chicken soup to thaw your bones. I have a great twist on chicken soup that helps you use left over chicken. The twist in this soup is adding beet leaves. As The Solo Cook, www.thesolocook.com I often create recipes that are great for one person. When I looked in my garden and pulled some of my beets out of it recently, I knew I wanted to some how create a recipe that used those colorful green and red tops. Many people buy their beets, cut off the tops, and roast the red jewels in the oven. But don’t dump the leafy tops in the compost. They contain valuable nutrients and are perfect for this chicken soup. If you don’t have beet tops, you can use rainbow chard or spinach as a substitute. This quick soup will make enough for dinner and then lunch the next day. With chicken and garbanzo beans this is a protein-packed soup that’s filling despite it not having noodles or dumplings.