Simple Chicken Veggie Soup

Simple Chicken Veggie Soup

1 box of chicken broth

1/2 bag of frozen chicken tenders

1 bag of baby carrots

2 or 3 large onions

2 or 3 zucchini squash

1 bag (or batch) of sliced mushrooms

1 cup of fresh spinach

2 tbsps. chopped garlic

1 tbsp. salt

2 tbsps. pepper

1 tsp. Goya Adobo All Purpose (Mexican) Seasoning

shredded Mozzarella cheese

Boil the frozen chicken until it's done - the tenders will float. Remove the tenders and set aside to cool. I scoop out more broth from this pot as needed. After they have cooled and you have finished boiling the veggies as described below, you may cut and add the chicken last.

While the chicken is boiling, and in a separate pot, bring the box of chicken broth and the same amount of water to a boil and start to boil the carrots while you cut the onions into eighths. After about 5 minutes, add the onions. While those boil for a couple of minutes, slice the squash, then add it. Now, dump in the pre-sliced mushrooms and all spices - save the spinach for last as it needs no boiling at all. After all veggies are somewhat tender (careful not to overcook), add the cup (or more) of spinach. After serving, add Mozzarella cheese on top and allow a few minutes for it to melt. That's it! 

This soup is great with corn chips - our favorite are the blue corn. Also, you can change it up and add celery, try yellow squash, or try other veggies like turnips or rutabagas - whatever is in your fridge. The trick is - no tomatoes or potatoes, as they totally change the flavor.