Cozy Chicken Potato Soup

Ingredients

• 1 lb RedBird Chicken Breasts, cut into bite-sized pieces

• 1 tbsp olive oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 carrots, sliced

• 3 celery stalks, sliced

• 1 large potato, diced (or 1 cup diced butternut squash for extra sweetness)

• 6 cups Chicken broth

• 1 bay leaf

• 1 tsp fresh thyme leaves (or ½ tsp dried thyme)

• 1 tsp fresh rosemary, chopped (or ½ tsp dried rosemary)

• Salt and pepper, to taste

• 1 cup fresh spinach or kale, roughly chopped

• Fresh parsley, chopped (for garnish)

Method

1. Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add onion and garlic, and sauté until softened, about 3-4 minutes.

2. Cook the Chicken: Add the RedBird Chicken pieces to the pot. Cook for 5-6 minutes, stirring occasionally, until the Chicken is lightly browned.

3. Add the Broth and Vegetables: Stir in carrots, celery, potato (or butternut squash), Chicken broth, bay leaf, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until vegetables are tender and Chicken is cooked through.

4. Finish with Greens: Add spinach or kale and cook for an additional 3-4 minutes until the greens are wilted.

5. Serve: Remove bay leaf and ladle the soup into bowls. Garnish with fresh parsley for extra color and flavor. Enjoy warm!