Spring Chicken Soup

• 2 slices Bacon, Chopped
• 1 whole Onion, Chopped
• 1-1/2 cup Sliced Mushrooms, Chopped
• 3 cloves Garlic, Minced
• 2 whole Carrots, Peeled And Chopped
• 12 whole Asparagus Spears, Chopped Into 1 1/2 Inch Pieces
• 1/4 teaspoons Salt
• 1/4 teaspoons Pepper
• 4 cups Raw Spinach
• 2 whole Boneless, Skinless Chicken Breasts, Cooked And Shredded
• 1 can (15 Oz. Size) Cannellini Beans, Drained And Rinsed
• 6 cups Low Sodium Chicken Stock
• 1-1/4 cup Ditalini Pasta (or Another Short/small Pasta)
• 1/3 cups Grated Parmesan Or Romano Cheese, Plus More To Serve
• 1 teaspoon Lime Zest
• 3 slices Avocado
• 1 bunch Fresh Cilantro
• 2 whole Green Onions
• 1 whole Baguette, Toasted, To Serve

1. Heat a large saucepan over medium heat and add chopped bacon. Cook under fat is rendered and bacon is crispy, then remove bacon with a slotted spoon and let drain on a paper towel. Add onions and mushrooms to the pot and cook for 5 minutes, stirring occasionally. Add in garlic, carrots and asparagus and cook for 5 minutes more. Add in salt, pepper and spinach and cook for 2-3 minutes.
2. Add in shredded chicken, beans, and chicken broth. Pour in pasta and bring soup to a simmer. Simmer for 15 minutes, then reduce heat to low. Stir in lime zest and cheese.
3. Serve hot with additional cheese, avocado, lots of cilantro and green onions. Add a toasted baguette on the side.
4. Note: feel free to add additional stock/water if desired. This recipe produces a soup with just a little broth; if you prefer more, add an additional 2 cups or so.

bacon, onion, mushrooms, garlic, carrots, ubc, ubc, raw spinach, chicken breasts, beans, chicken, pasta, romano cheese, lime zest, avocado, fresh cilantro, green onions

Taken from tastykitchen.com/recipes/soups/spring-chicken-soup/ (may not work)