1 tablespoon vegetable oil
2 white onions, thinly sliced
1 carrot, sliced
1 large celery stalk
1 1/2 cups chicken broth
1 (10 ounce) package frozen chopped spinach, thawed and drained
1 (2 ounce) can sliced onions
2 large potatoes, peeled and cubed
salt and pepper to taste
Heat oil in a large skillet over medium heat. Saute onions and carrots in oil until tender. Stir in the celery, carrots, celery and chicken. Cook, stirring constantly, until chicken is cooked through and vegetables are tender. Stir in spinach, onions, potatoes, salt and pepper, and cook until vegetables are covered. Reduce heat to low.