Name: Spinach Chicken Soup
Ingredients: 2 c Chicken broth; 2 c Water; 1 ts Dijon mustard; 1 Clove minced garlic; 10 oz Fresh spinach; 4 sl Country French or Tuscan bread; 2 tb Of either green olive paste, pesto or sundried tomato pu; 2 c Bite-sized chunks of skinned cooked roasted chicken; Salt and freshly ground black pepper

Christian fasting is a test to see what desires control us. Fasting reveals the measure of food’s mastery over us – or television or computers or whatever we submit to again and again to conceal the weakness of our hunger for God. A real lived-out human act of preference for God over His gifts is the actual lived-out glorification of God’s excellence for which He created the world. Fasting is not the only way, or the main way, that we glorify God in preferring Him above His gifts. But it is one way.

John Piper

CATEGORY	CUISINE	TAG	YIELD
Meats	French	New, Text, Import	1	Servings

INGREDIENTS

2	c	Chicken broth
2	c	Water
1	ts	Dijon mustard
1		Clove minced garlic
10	oz	Fresh spinach
4	sl	Country French or Tuscan bread
2	tb	Of either green olive paste, pesto or sundried tomato pu
2	c	Bite-sized chunks of skinned cooked roasted chicken
		Salt and freshly ground black pepper

INSTRUCTIONS

Over high heat, bring chicken broth and water, mustard, and garlic to a
simmer. As this is coming to a boil, de-rib and wash the spinach, then tear
the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian
bread. When toasted, spread with sundried tomato, pesto or green olive
paste.
When the soup is at a simmer, add the chicken and simmer, uncovered for 2
minutes just to warm through. Then add the spinach leaves, and cook for a
few seconds or until the leaves just wilt. Season with salt and pepper to
taste.
Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the
soup from the heat, season to taste with salt and pepper and ladle it over
the bread.
Yield: 2 servings
Recipe By     :COOKING MONDAY TO FRIDAY SHOW #MF6725
Posted to MC-Recipe Digest V1 #280
Date: Tue, 5 Nov 1996 10:42:12 -0500
From: Meg Antczak <[email protected]>

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