RUSTIC PARMESAN AND POLENTA CHICKEN SOUP

Yields 4-6 servings

INGREDIENTS: n 1 Tbs. extra-virgin olive oil, plus more for drizzling n 1 shallot, diced n 2 medium cloves garlic, minced n 6 cups chicken stock n ½ cup stoneground yellow cornmeal n 1 cup grated Parmigiano

Reggiano n 8 oz. baby spinach leaves n 2 cups shredded rotisserie chicken n ½ tsp. kosher salt n ½ tsp. coarsely ground black pepper

DIRECTIONS:

Heat 1 tablespoon oil in a large stockpot over medium heat. Add the shallot and garlic. Sauté for 3 minutes until tender.

Add the stock to the pot and bring it to a simmer. Add the cornmeal to the stock in a thin stream, whisking constantly. Simmer over medium heat, stirring occasionally, until the soup is slightly thickened, about 10 minutes.

Whisk in the cheese and simmer for 1 additional minute. Stir in the spinach and chicken.

Simmer until the spinach is wilted and the chicken is heated through, 3 to 5 minutes. Season the soup with salt and pepper. Ladle into bowls and drizzle with olive oil.

Spinach is loaded with nutrients and antioxidants. Eating spinach regularly may help prevent chronic diseases such as heart disease, cancer, type 2 diabetes and obesity.”

—Hannah Byrne, registered dietitian nutritionist, Hannah Byrne Nutrition, Neptune