4 skinless, boneless chicken breast halves
2 carrots, chopped
1 cup chopped onion
1 cup chopped celery
1 cup chopped green bell pepper
2 teaspoons olive oil
1/2 teaspoon salt
1 cup sliced celery
1 cup sliced green bell pepper
2 tablespoons olive oil
1 pound roma (plum) tomatoes
1/2 cup chopped fresh mushrooms
1 cup chopped fresh spinach
1 cup chopped fresh mushrooms
Place chicken in a large stock pot and cover with water to cover. Place lid on pot, and water to cover. Add carrots and onion, set aside. Add celery and green pepper, and saute until slightly green. Add olive oil, salt and celery. Stir gently until chicken is no longer pink. Transfer to a large stock pot. Add tomatoes, mushrooms, spinach, mushrooms and chicken. Pour broth over chicken. Bring to a boil, and reduce heat. Cover, remove lid and simmer for 15 minutes.
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