Chicken Vegetable Soup with Red Potatoes

Red potatoes, chicken, carrots, broccoli and spinach, along with a bit of broth and spices make a soup that is perfect for a rainy day (or for feeding family members who are home sick). When I don't feel well, I always crave soup. Anytime my husband isn't feeling great, he requests soup. I wound up making soup three times this past week, as it was about all that we felt like eating. I am thrilled that the weather is finally cooling down and soup weather is here once again. I'll be quite happy to avoid any sickness in the near future though!

Chicken Vegetable Soup with Red Potatoes
Yield: 6-8 servings

1/2 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 cracked 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.

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!

Click here for printable recipe

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