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.

Prep
10 mins
Cook
25 mins
Serves
4
Ingredients
14

Equipment

  • Dutch oven

Ingredients

  • 2 Tbsp oil
  • 3/4 lb Little Potatoes
  • 1/2 medium onion, finely diced
  • 2 ribs celery, finely chopped
  • 2 large carrots, peeled and finely chopped
  • 1 tsp garlic, minced
  • 1 tsp Italian seasoning
  • 1 tsp salt
  • 1/4 tsp black pepper
  • 1 bay leaf
  • 3 cups low sodium chicken broth
  • 14 oz canned diced tomatoes
  • 2 cups cooked, chopped chicken
  • 1 cup fresh spinach, chopped

Instructions

  • Step 1

    Cut Little Potatoes into 1/2-inch cubes.

  • Step 2

    Add oil to a large Dutch oven or soup pot (about 4 to 5 quarts) and warm over medium-high heat.

  • Step 3

    Add potatoes, onion, celery and carrots. Cook and stir for 5 to 6 minutes, until onion has softened.

  • Step 4

    Stir in garlic, Italian seasoning, salt and pepper. Cook one minute.

  • Step 5

    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.