3 boneless, skinless chicken breasts, cut into small chunks
3/4 cup all-purpose flour
3/4 cup olive oil
1 cup chopped onion
1 cup chopped celery
16 oz sliced baby Bella mushrooms
1 16 oz bag frozen mixed vegetables
32 oz carton chicken broth
8 oz fresh baby spinach
1 large can whole Italian style tomatoes
1 bag small white potatoes with skins (approximately 20 per bag), halved
1/2 cup sofrito (recipe posted on blog, but optional)
Salt and pepper to taste

Cut up chicken into small chunks.

Add flour and mix well to coat. Heat olive oil in large stockpot. Add chicken with flour mixture. Sauté until slightly browned. The flour on the chicken will be a thickening agent for the soup. Reduce heat to medium-low.

Add onion, celery, mixed vegetables and mushrooms to chicken mixture in pot. Stir to blend. Add broth and stir well.

Add tomatoes with juice to a medium bowl and mash to break up into chunks. Add to pot. Add sofrito.

Rinse and slice potatoes in half and add to pot with spinach. Add water enough to cover.

Heat just to a boil. Season with salt and pepper as needed. Reduce heat to a low simmer and cook for 1 hour or until potatoes are soft. Turn off burner and remove from heat. Serve with Bruschetta (recipe below), or any crusty bread of choice.

BRUSCHETTA

1 baguette or loaf of Cuban bread
Classico bruschetta
Classico pesto
1/4 stick butter
1/4 cup olive oil

Melt butter and olive oil in large skillet over medium heat. Slice bread and add to skillet. Toast on both sides turning often. Add oil as needed. Remove bread to plate.

Top each slice of toasted bread with bruschetta and pesto. Serve immediately.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet