1lbchickenwhite or dark meat, diced into 1/2" pieces
8cupschicken stockI used homemade stock, adjust salt to taste if using store bought
3medium red potatoespeeled and diced into 1/2" pieces, about 2 cups total
4carrotspeeled and diced small, about 2 cups total
1cupbroccoli floretscut small
2-3cupsbaby spinachtwo generous handfuls
kosher saltto taste
freshly cracked black pepperto taste
Optional: Parmesan or Pecorino Romano cheesefinely 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.
Add the chicken stock to the pot and then add the potatoes and carrots. Bring to a boil and simmer until the potatoes and carrots are tender. Add a teaspoon or so of salt and a very 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. Enjoy!
Chicken Vegetable Soup with Red Potatoes https://barefeetinthekitchen.com/chicken-vegetable-soup-with-red-potatoes/