(10 votes, average: 3.60 out of 5)
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This Chicken Vegetable Soup is a healthy dinner made in one pot! Includes tips for making your own chicken stock plus using leftover chicken and vegetables.
Ingredients
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Preparation
Cut Little Potatoes into 1/2-inch cubes.
Add oil to a large Dutch oven or soup pot (about 4 to 5 quarts) and warm over medium-high heat.
Add potatoes, onion, celery and carrots. Cook and stir for 5 to 6 minutes, until onion has softened.
Stir in garlic, Italian seasoning, salt and pepper. Cook one minute.
Add chicken broth, tomatoes and chicken. Stir and bring to a simmer over high heat. Reduce to medium-low, cover and simmer until vegetables are tender, about 15 minutes.
Stir in spinach and serve.