Ingredients

The following ingredients have 10 Servings
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion (diced)
  • 2 ribs celery (thinly sliced)
  • 2 carrots (thinly sliced)
  • 1 yellow bell pepper (diced)
  • 2 cloves garlic (minced)
  • 6 cups chicken stock/broth
  • 1 zucchini (quartered and sliced)
  • 2 cups cauliflower florets (from about 1/2 of a cauliflower)
  • 28 oz. canned diced tomatoes
  • 2 boneless skinless chicken breasts
  • kosher salt (to taste)
  • black pepper (to taste)
  • 2 packed cups chopped fresh spinach (or one package frozen)

Instruction

  • In a large pot, sauté the onions, celery, carrots, and bell pepper in olive oil (2 tablespoons) over medium-high heat until tender and starting to brown (about 5 minutes).
  • Add the 2 cloves of minced garlic; sauté until fragrant (about 1 minute)
  • Add chicken broth (6 cups), zucchini, cauliflower, and the can of diced tomatoes. Bring to a boil.
  • Add the two chicken breasts (whole), season the soup with salt and pepper, cover, and simmer on low for 25 minutes.
  • Remove the chicken breasts, shred using two forks, and place back in pot.
  • Add the spinach and stir until wilted.
  • Serve.