Ingredients:
- 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)
Instructions:
- 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.
- 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.
- 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.
- Simmer:
- Once boiling, reduce the heat to low and let the soup simmer for about 15-20 minutes or until the vegetables are tender.
- 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.
- Serve