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.
14ozcanned diced tomatoes(1 398ml can or about 1 cup)
2boneless, skinless chicken breasts(about 1 lb)
¾lbYukon gold Potatoes(about 2 medium-large potatoes) cut into ½" pieces
2cupschopped 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.