Terry Drinkwine Outdoors!

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A February in Michigan must!


CHICKEN AND SPINACH SOUP175246-chicken-and-spinach-soup-HERO-64cd1ee3-3bd8-4b5e-938c-1cfab84c9b8a-0-472x


  • 3 tbs olive oil
  • 1/2 large onion, sliced
  • 1/2 cup carrots, sliced
  • 1/2 cup celery, sliced
  • 1 large boneless chicken breast, cut into bite-sized pieces
  • 2 cloves garlic, minced
  • 5 cups low sodium chicken broth
  • 1-1/2 tsp marjoram
  • 6 oz. spinach, chopped
  • 1 can cannelloni beans



  1. Heat oil in a saucepan.
  2. Add carrots, celery, onions and chicken and cook over medium heat until the chicken starts to brown, about 3-4 minutes.
  3. Add garlic and cook 1 minute more.
  4. Stir in broth and marjoram (or oregano). Bring to a boil and reduce to simmer, stirring occasionally until the chicken is fully cooked, about 5 minutes.
  5. Add spinach and beans to the saucepan and cook for 5 minutes until the beans are tender.
  6. Add Franks Hot Sauce to taste.

Note:  Use any type of bean you like.

A February in Michigan must!

  1. mark byndas says:

    thanks Terry for the recipe. I’m heading up to the muskegon below croton dam this weekend for some cold water time. I will make up this soup for the big thermos. Then i can share some for
    a hot on the shore warm up.

    1. admin says:

      Good luck. You’ll need a couple of extra shakes of Franks Hot Sauce for this weekend. I’m envious.

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