Chicken Vegetable Soup l The Recipe Rebel
PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/chicke...
Ingredients
▢2 tablespoons oil
▢2 ribs celery (finely chopped)
▢2 large carrots (peeled and finely chopped)
▢½ medium onion (finely diced)
▢3 cloves garlic (minced)
▢2 teaspoons Italian seasoning
▢1 teaspoon salt
▢¼ teaspoon black pepper
▢1 bay leaf
▢4 cups low sodium chicken broth
▢14 oz canned diced tomatoes (1 398ml can or about 1 cup)
▢2 boneless, skinless chicken breasts (about 1 lb)
▢¾ lb Yukon gold Potatoes (about 2 medium-large potatoes) cut into ½" pieces
▢2 cups chopped fresh spinach
Instructions
Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
Add celery, carrots and onion. Cook and stir for 5-6 minutes, until onion has softened.
Stir in garlic, Italian seasoning, salt and pepper. Cook 1 minute.
Add chicken broth, tomatoes, uncooked chicken, potatoes and bay leaf. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender and chicken is cooked through, about 15 minutes.
Remove chicken from the pot and shred. Stir back in with the spinach.
Taste and adjust seasonings as necessary. Serve.
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