Yield: about 4 servings


2 Tablespoons olive oil

1 small onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

2 small potatoes, diced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Italian seasoning (oregano, parsley, basil)

2 bay leaves

1 quart chicken broth

3 cups packed spinach (or 1/2 cup frozen and thawed)

1 large chicken breast, cooked and shredded

Optional toppings: fresh grated Parmesan cheese, oyster crackers, fresh bread



  1. In a large pot heat the olive oil over medium heat.
  2. Add the onion, carrots, celery and potatoes and cook on medium-low heat for 8-10 minutes or until the vegetables begin to soften. Stir occasionally.
  3. Season with salt, pepper and Italian seasoning, stirring to combine.
  4. Add the bay leaves and broth and cook on medium heat until boiling.
  5. Once at a boil, add the chicken and spinach, stirring to combine.
  6. Cook on low heat for 20 minutes or until spinach is wilted and vegetables are softened.

Keep refrigerated for up to one week!


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