Lately I have been on a soup kick and enjoy nothing more than curling up on the couch on a cold evening with a piping hot bowl of soup and some warm crusty bread. And since I notoriously can't make soup without making a million servings and my freezer is busting at the seams, I have been handing out the extra soup to family and friends on an almost weekly basis.
However, one of my friends recently missed out on a batch of homemade soup since she has recently had trouble digesting lactose and has been seriously missing her favorite creamy soups. She has tried to recreate them using lactose free and nut milks, but hasn’t been able to create the same flavor. So when I heard about a2 Milk® I couldn’t wait to try it out and see if we could solve her soup situation.
a2 Milk® is a new milk option on the market for those who have ‘self diagnosed’ with lactose intolerance issues. The a2 Milk® is the natural replacement to chemically processed alternatives - such as Lactaid, almond milk or soy milk. The folks behind a2 Milk® realized that originally all milk contained only the A2 protein. However, over time a genetic mutation occurred in cows and a new type of protein developed called A1. This A1 protein is the one that causes digestive discomfort and is in all cows’ milk in-stores today, even organic milk. That’s why a2 Milk® only contains the A2 protein, thus eliminating digestive discomfort for those who have trouble digesting lactose. And most importantly it tastes just like the real thing!
So now let’s talk soup. This soup is the perfect comfort food. It has a creamy tomato base and then is packed with whole grain pasta, chicken breast, spinach, and basil. You can top it with toasted bread, cheese, or red pepper flakes and you have a filling, healthy meal that your whole family will love.
Creamy Tomato, Chicken, and Spinach Soup
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
- 2 tsp. olive oil
- 1 U onion, diced
- 4 U cloves garlic, minced
- 1 tsp. crushed red pepper flakes
- 48 oz. canned whole tomatoes (I used San Marzano)
- 1 cup chicken broth
- 1 cup reduced fat milk
- 1/4 cup fresh basil
- 1/2 tsp. oregano
- 1 lb boneless skinless chicken breasts, chopped (about 1 inch)
- 8 oz. fresh spinach
- Salt and pepper
- shopping_cartGet IngredientsinfoNEW!
Heat the olive oil over medium high heat. Add the onions. Cook for 6-8 minutes until onions are translucent. Stir in the garlic and red pepper flakes. Cook for 1 minute.
Add the tomatoes, with all their juice and chicken stock. Bring to a simmer and cook for 10-12 minutes until thickened.
Add the milk, basil, oregano, salt, and pepper. Use an immersion blender or regular blender to carefully blend soup.
Return to the pan and add the chicken and pasta. Cook for 8-10 minutes until pasta is tender and chicken is cooked through.
Add the spinach and stir until wilted. Season with salt and pepper.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.