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.

Prep Time15

Cook Time15

Total Time30

Course: Main Course

Cuisine: American

Servings:

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

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.