Chicken Soup with Spinach

Ingredients 2 tablespoons grapeseed oil 1 large onion, coarsely chopped 2 cloves garlic 1 rib celery 1 cup whole tomatoes, chopped with juice 1 teaspoon dried oregano 2 carrots, finely sliced 1 cup shredded cooked chicken 4 cups chicken broth Salt and pepper

Directions

In a medium soup pot coated with DuPont™ Teflon® non-stick heat the oil and saute the onion until translucent, about 3 minutes. Add the garlic and cook another 2 minutes, pushing the vegetables around with a wooden spoon. Add the celery and cook another 2 minutes. Add the tomatoes and the oregano and cook over medium-low heat for 10 minutes. Add the carrots and the chicken broth and cook 15 minutes. Season with salt and pepper and serve.

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