By Meredith Morgan

Ingredients

1. Large can chicken broth: 49.5 oz, and 1 small can chicken broth: 14 oz. (63.5 oz total)

2. 4 cloves fresh garlic minced

3. 1 large purple/red onion, diced

4. ¾ - 1 bag frozen spinach

5. 5 Tbls. Fresh Lemon juice

6. 1 & 1/2 tsp. Dijon mustard

7. ½ tsp. garlic powder (I used the garlic powder with parsley)

8. ½ tsp. paprika

9. ½ tsp. basil and ½ tsp parsley

10. ¼ tsp. nutmeg

11. ¼ tsp. hot sauce (any hot sauce you have on hand will do)

12. 1/8 tsp. worsteshire sauce

13. Salt and pepper to taste (I like using garlic salt instead of regular salt, and be careful not to add much, as the other ingredients consist of salt. You should be fine just adding pepper.)

14. Pinch of cayenne pepper. (The little amount of cayenne and hot sauce does not make it spicy, just gives soup good flavor. Of course if you like it spicy, you can add more of both.)

15. Optional: Chicken Sausage. (I take the pork casing off and cut in very small pieces and add to the soup. I found a delicious chicken sausage at costco with only 5 grams of fat and 110 calories. I cut up two sausage links.)

16. Optional: Diced water chestnuts. (I made the soup after the HCG diet, added these and it gave the soup a nice crunch)

Directions

· Sauté the garlic and onion in nonstick cooking spray, adding the garlic first. I sauté them in the soup pot for only a few minutes, as I like a little hardness to the onion in the soup.

· Add Chicken broth and lemon to onion and garlic mix.

· Add the rest of your ingredients and bring to a boil.

· Reduce heat and simmer for 15-20 min.