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 ground black pepperto taste
Optional: Parmesan or Pecorino Romano cheesefinely 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.
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!