Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, finely diced
  • 2 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 4 cloves garlic, minced
  • 1.5 lbs Yukon Gold potatoes, chopped into 1/2 inch cubes
  • 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
  • 6 cups low sodium chicken bone broth
  • 1 tsp dried thyme
  • 1 tsp dried rosemary, crushed
  • 1 bay leaf
  • 2 cups fresh baby spinach
  • 0.5 cup 2% milk
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large pot over medium heat until it shimmers and moves like water.
  2. Add the diced onion, carrots, and celery.
  3. Sauté for 5 minutes until the onions are translucent and the celery softens.
  4. Stir in the minced garlic, dried thyme, and crushed rosemary. Cook for 1 minute until the kitchen smells like a herb garden.
  5. Add the chopped Yukon Gold potatoes and the chicken pieces.
  6. Pour in the chicken bone broth and drop in the bay leaf. Bring the liquid to a rolling boil.
  7. Reduce the heat to low, cover the pot, and simmer for 20 minutes until the potatoes are tender when pierced with a fork.
  8. Turn off the heat. Remove the bay leaf and stir in the fresh baby spinach. Watch it wilt into a vibrant green in seconds.
  9. Slowly pour in the milk and stir gently.
  10. Season with salt and black pepper, then garnish with fresh parsley before serving in warmed bowls.