Italian Chicken Soup

Italian Chicken Soup


2 tablespoons olive oil
2 to 3 pounds boneless, skinless chicken, cubed
1 large onion, diced
2 ribs celery, chopped
8 cups reduced-sodium chicken broth
4 to 6 cloves garlic, minced
3/4 teaspoon black pepper
3/4 teaspoon thyme
1 teaspoon oregano
2 1/2 teaspoons salt
1/4 to 1/2 teaspoon crushed red pepper
8 ounce package fresh mushrooms, sliced (optional)
1 cup to 1 pint heavy cream (depending on how creamy you want it)
6 to 8 roma tomatoes, diced
6 ounces fresh spinach


In a large pot, brown the chicken with the olive oil, onions, and celery over medium heat, until chicken is mostly cooked. Add chicken broth, garlic, spices, and mushrooms. Bring to a boil. Reduce heat, cover with a lid and let simmer for 15 minutes or until chicken is fully cooked. Add cream and let simmer for another five minutes. Add tomatoes and spinach and stir until spinach is wilted. Serve immediately and enjoy!

I love this with garlic bread or foccaia...YUMMY!