Allergy Free Chicken Veggie Soup with Red Potatoes

Chicken Veggie Soup with Red Potatoes

1 onion, diced

2 cloves garlic, minced

1 tsp olive oil

1 lb chicken, cooked and diced

8 cups chicken broth

4 red potatoes, peeled and diced

4 carrots, peeled and diced

1 cup broccoli florets, diced small

diced baby spinach

salt and pepper to taste

Saute the onion in oil until translucent.
Add in the garlic and saute for just a minute or two.
Add the chicken and season with salt and pepper.
Add the chicken broth, potatoes, and carrots.
Bring to a boil and cook until potatoes and carrots are tender.
Add in the broccoli and cook for a few minutes.
Remove from heat and stir in spinach to wilt.