Each day during Lent, Ave Maria Press will be posting soup recipes and Lenten reflections from our Lenten prayer books here on the Ave Maria Press website. Follow us on Facebook, Instagram, and Twitter for more inspiration.
Lenten Reflection: Day 14
From The Gift of the Cross: Lenten Reflections in the Holy Cross Tradition:
I knew an old monk with a wrinkled face and gnarled hands, but whose eyes were bright and whose words were always encouraging. He had been passed over several times for positions of responsibility in the abbey. 
“God called me to be a monk, not an abbot,” he would say with a sparkle in his eye. How blessed are those who trust in the Lord and his providence. That is no small matter, yet our hope is to do the same.
Chicken Soup for the Lenten Soul
Ingredients
3 chicken thighs
2 chicken breasts
5 cups water
2 32 ounce cans organic chicken stock
1 cup onion, chopped
1 cup of celery, chopped
3 cloves garlic, minced
2 14 ounce cans white kidney beans (cannellini)
1 8–10 ounce bag frozen organic spinach
seasoned salt (I use Crazy Mixed-Up Salt) to taste
Preparation
Cook chicken in water until tender. Remove chicken from broth and pull apart from bones. Return chicken pieces to natural broth and add all the remaining ingredients. Simmer for 1 hour.
Serves 10–12 people
Commentary
This is a delicious soup!
Submitted by Peggy Brooks.
