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A home-style soup that warms and nourishes you with lots of good-for-you veggies.
1 tablespoon oil
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
2 cups chopped carrots
1 cup thinly sliced celery
1 cup chopped onion
1 teaspoon McCormick Gourmet™ Thyme
1 leaf McCormick Gourmet™ Bay Leaves, Turkish
4 cups Kitchen Basics® Unsalted Chicken Stock
1 cup chopped spinach leaves
1 tablespoon McCormick Gourmet™ Parsley, Flat Leaf
Heat oil in large saucepan or Dutch oven on medium heat. Add chicken; cook and stir 8 to 10 minutes or until cooked through. Add carrots, celery, onion, thyme and bay leaf; cook and stir 5 to 8 minutes or until onion is softened. Add stock; bring to boil. Reduce heat to medium; cook 20 to 25 minutes or until carrots are tender.
Remove from heat. Stir in spinach and parsley. Season to taste, as desired. Remove bay leaf before serving. Ladle into soup bowls.
(Amount per serving)