Monday, August 12, 2013

Allergy Free Chicken Veggie Soup with Red Potatoes


Chicken Veggie Soup with Red Potatoes
1 onion, diced
2 cloves garlic, minced
1 tsp olive oil
1 lb chicken, cooked and diced
8 cups chicken broth
4 red potatoes, peeled and diced
4 carrots, peeled and diced
1 cup broccoli florets, diced small
diced baby spinach
salt and pepper to taste

Saute the onion in oil until translucent.
Add in the garlic and saute for just a minute or two.
Add the chicken and season with salt and pepper.
Add the chicken broth, potatoes, and carrots.
Bring to a boil and cook until potatoes and carrots are tender.
Add in the broccoli and cook for a few minutes.
Remove from heat and stir in spinach to wilt.

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