Vegetable Soup with Chicken and Potatoes
Some days call for a body and soul-warming soup. Vegetable soup with chicken and potatoes is a bowl full of goodness you will savor.
Servings: 6
Ingredients
- ½ 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
Instructions
- 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.
- Pour the chicken stock into the pot and then add the potatoes and carrots. Bring to a boil and simmer until potatoes and carrots are tender. Add a teaspoon or so of salt and a 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.
Nutrition
Calories: 387kcal · Carbohydrates: 35g · Protein: 25g · Fat: 16g · Saturated Fat: 4g · Polyunsaturated Fat: 3g · Monounsaturated Fat: 7g · Trans Fat: 0.1g · Cholesterol: 66mg · Sodium: 571mg · Potassium: 1215mg · Fiber: 4g · Sugar: 9g · Vitamin A: 7949IU · Vitamin C: 31mg · Calcium: 63mg · Iron: 3mg
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