Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 celery stalks diced
- 1 can crushed tomatoes 28 ounces
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups fresh spinach roughly chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned and no longer pink inside, about 5 minutes.
- Add the diced onion, garlic, carrots, and celery to the pot with the chicken. Cook until the vegetables are softened, about 5 minutes.
- Pour in the crushed tomatoes and chicken broth. Stir in the dried basil, oregano, salt, and pepper. Bring the soup to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the chopped spinach and cook for an additional 5 minutes or until the spinach has wilted and the soup is heated through.
