Maguire’s Italian Chicken Soup

Sauté 2-3 garlic cloves in olive oil for a few minutes until softened.  Add a good sprinkling of any seasoning you like (I usually use the "Italian seasoning blend" or rosemary, oregano, and basil) and a good pinch of salt.  Add 4 cups of a good low salt LC chicken broth (I use home made stock and water so I know there's no added sugars or carbs) and allow to simmer for a few minutes to bring out the flavour in the herbs.  Cut 3-4 cooked chicken breasts into bite size cubes and add to stock.  At the last minute add frozen chopped spinach and allow the soup to return to a simmer.  Serve with freshly shredded parmesean cheese.  You could add tiny LC meatballs to make this more of an Italian wedding soup or stir in 1 or 2 scrambled raw eggs (egg-drop style) and allow them to cook in the broth to make this another traditional Italian soup (which I completely forget the name of!!).

Fresh basil leaves added with the spinach is another good addition.