Ingredients
The following ingredients have 7 Servings
- 1/2 yellow onion
- 2 cloves garlic
- 1 teaspoon olive oil
- 1 lb chicken (white or dark meat, diced into 1/2" pieces)
- 8 cups chicken stock (I used homemade stock, adjust salt to taste if using store bought)
- 3 medium red potatoes (peeled and diced into 1/2" pieces, about 2 cups total)
- 4 carrots (peeled and diced small, about 2 cups total)
- 1 cup broccoli florets (cut small)
- 2-3 cups baby spinach (two generous handfuls)
- kosher salt (to taste)
- freshly ground black pepper (to taste)
- Optional: Parmesan or Pecorino Romano cheese (finely grated or shaved)
Instruction
- Warm the oil in a large pot over medium high heat. Add the onions and saute for about 5 minutes, just until browned and tender. Add the garlic and cook for a minute or so. Add the chicken, toss to combine and season generously with salt and pepper. Cook for 3-4 minutes, until browned and just barely cooked through.
- Add the chicken stock to the pot and then add the potatoes and carrots. Bring to a boil and simmer until the potatoes and carrots are tender. Add a teaspoon or so of salt and a very generous amount of pepper. Taste the broth as it is cooking and adjust the salt as needed. Add the broccoli, cook a minute or two longer and then remove from the heat. Add the spinach and stir to wilt. Top with shredded or shaved cheese just before serving. Enjoy!
