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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 6 |
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If you use rotisserie chicken or refrigerated precooked chopped chicken, omit the salt because the processed products are higher in sodium than home-cooked unsalted chicken. Ingredients:
1 (32-ounce) carton fat-free, less-sodium chicken broth |
2 1/2 cups diced cooked chicken breast |
1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix |
1 cup frozen sliced carrot |
1 (14-ounce) package frozen baby potato and vegetable blend (such as birds eye) |
1 teaspoon bottled minced roasted garlic |
1/2 teaspoon dried italian seasoning |
1/2 teaspoon curry powder |
1/2 teaspoon freshly ground black pepper |
1/4 teaspoon salt |
1 1/2 cups coarsely chopped fresh baby spinach |
1 (12-ounce) can evaporated fat-free milk |
freshly ground black pepper (optional) |
Directions:
1. Bring first 4 ingredients to a boil in a covered large Dutch oven.
2. While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
3. Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.
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