• 1 pound boneless, skinless chicken breasts, diced
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 zucchini, diced
  • 1 can (14 oz) diced tomatoes (no added sugar)
  • 4 cups low-sodium chicken broth
  • 2 cups water
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 2 cups fresh spinach leaves
  • Fresh basil for garnish (optional)


  1. Cook the Chicken:
    • In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until it’s no longer pink. Remove the chicken from the pot and set it aside.
  2. Saute Vegetables:
    • In the same pot, add the chopped onion and minced garlic. Cook for a few minutes until they start to soften.
    • Add the diced carrot, celery, red bell pepper, yellow bell pepper, and zucchini. Cook for another 5-7 minutes until the vegetables begin to soften.
  3. Combine Ingredients:
    • Add the diced tomatoes, chicken broth, water, dried basil, dried oregano, salt, and pepper to the pot. Bring the mixture to a boil.
  4. Simmer:
    • Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes or until the vegetables are tender.
  5. Add Chicken and Spinach:
    • Return the cooked chicken to the pot. Add the fresh spinach leaves and cook for an additional 3-5 minutes until the spinach wilts.
  6. Serve