4 chicken breasts (boneless, skinless) 440
3 QUARTS low sodium chicken stock 120
1 cup carrots 35
1 bunch celery 46
1 leek 54
2 cups raw spinachh 20
1 clove garlic (optional) 5

720

Seasoning (to taste but I put in about a tsp of each at least):
Turmeric
Curry Powder
Paprika
Cayanne Pepper
Onion powder
Marjoram

Spray bottom of pan with cooking spray. Chop leeks and saute till soft in pan. Chop Garlic and add to leeks. Chop celery, and carrots, add to pan saute for 5 minutes. Add in 4 skinless, boneless/skinless chicken breasts removing any fat still attached to meat. Add in 3 quarts of low sodium chicken stock or broth. Bring to a low boil and simmer for an hour. Add Spinach. Once that has cooked add seasonings. Cook till chicken can be easily cut into chunks with the spoon you are serving in. Add enough water to bring the amount up to about a gallon. Adjust seasoning. Serve. Soup should have the flavor of an Indian Curry with the lightness of a nice soup.

Makes about a gallon of soup, 2 cups makes a good bowl so 90 Calories a serving? REALLY!?!?

Based on the calories you've listed for the chicken, you're only putting a pound of chicken in this recipe (white meat chicken is usually 110-120 calories for 4 oz). 1 lb of chicken doesn't equal 8 servings for me unless there is another source of protein in the recipe (tofu, beans, another type of meat), which it doesn't look like there is. It sounds like most of the 2-cup serving will be water (celery and chicken broth). That would make me feel full in the short-term, but I'd be hungry again pretty quickly, probably within an hour.

Based on the amount of ingredients you are listing, I'd guess that this is really only a 4-serving recipe. But at 180 calories a serving, that's still pretty good.

Sounds totally tasty! I am going to try this for lunch later in the week!

Oh if you want a few more calories to make it a little more filling, it's REALLY good with a little cooked brown rice added.