Creamy Version: Stir in ½ cup of coconut milk or heavy cream after simmering.
Italian Twist: Add small pasta like ditalini and finish with grated Parmesan.
Spicy Kick: Include a pinch of red pepper flakes or a chopped jalapeño.
Fall Flavor: Swap sweet potato for butternut squash.
Protein Boost: Add white beans or quinoa.
FAQ
Q: Can I make this soup ahead of time?
Absolutely—like many good things, it tastes even better the next day.
Q: How can I make this more filling?
Add pasta, rice, or extra vegetables like zucchini or corn.
Q: Can I make it vegan?
Yes—use vegetable broth and chickpeas instead of chicken.
Q: What if my kids don’t like spinach?
Try blending a portion of the soup to hide greens or swap spinach for milder greens like baby kale.
Q: Why include a recipe in a story about motherhood?
Because food often becomes the quiet language of love—especially on the days when words don’t come easily.
