Photo: Oxmoor House
Prep Time
1 Min
Cook Time
14 Mins
Yield
6 servings (serving size: 1 1/2 cups)

If you use rotisserie chicken or refrigerated precooked chopped chicken, omit the salt because the processed products are higher in sodium than home-cooked unsalted chicken.

How to Make It

Step 1

Bring first 4 ingredients to a boil in a covered large Dutch oven.

Step 2

While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.

Step 3

Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.

Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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