Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons oil
  • 3/4 lb Little Potatoes ((about 12 potatoes))
  • 1/2 medium onion (finely diced)
  • 2 ribs celery (finely chopped)
  • 2 large carrots (peeled and finely chopped)
  • 1 teaspoon minced garlic
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 bay leaf
  • 3 cups low sodium chicken broth
  • 14 oz canned diced tomatoes ((1 398ml can or about 1 cup))
  • 2 cups cooked, chopped chicken
  • 1 cup chopped fresh spinach

Instruction

  • Cut Little potatoes into 1 cm cubes.
  • Add oil to a large dutch oven or soup pot (about 4-5 quarts) and warm over medium-high heat.
  • Add potatoes, onion, celery and carrots. 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 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.