Chicken Spezzatino Soup
large red potato
can artichoke hearts
bone-in, skin-on chicken breast
bone-in, skin-on chicken leg
herbs de Provence*
chopped or crushed tomatoes*
can white beans*
Finely chop 2 carrots, 1 yellow onion, 2 cloves garlic and 1 potato.
Drain 1 can artichoke hearts and chop.
In a large soup pot add 1 tsp olive oil, 1 skin-on chicken breast and 1 skin-on chicken leg quarter. Brown skin-side down for 3-5 mins and then flip.
Add chopped veggies (1 onion, 2 carrots, 2 garlic cloves) to the pot. Season w/ S&P & 2 T herbs de Provence and cook for 3-5 min.
Add 1 chopped potato, 32oz chicken broth & 26oz chopped or crushed tomatoes. Bring to a boil, cover, turn to low, and cook 30 minutes.
Remove chicken from pot and allow to cool.
Once cooled enough to handle, remove meat from bone, discard skin & bone & chop meat in bite-sized pieces.
Add chopped chicken, artichokes & 1 can white beans (drained) to pot.
Add more broth/ water as needed & season w/ S&P.
*Read all ingredient lists; avoid added msg, sugar, gluten, salt, etc.