NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|1. Prepare soup as directed.|
|2. Sauté chicken, garlic, herbes de Provence, salt and pepper in oil for 8 to 10 minutes or until browned and cooked through.|
|3. Stir chicken mixture into soup; bring to simmer. Cook for about 5 minutes or until heated through. Stir in spinach; cook for 3 to 5 minutes or until wilted. Stir in lemon juice.|
- For each portion, ladle 1 1/3 cups (330 mL) into bowl; garnish with 1 tsp (5 mL) parsley.