Chicken Potato Soup

1 lb Chicken Strips, cut in 1 inch cubes

2 tbsp Oliva! Extra Virgin Olive Oil

1 Medium Onion, diced

2 Carrots, sliced into 1/2 inch peices

2 Cloves of Garlic, Crushed & Diced

2 Plum Tomatoes, cubed

1 tbsp Smoked Paprika Seasoning

2 tbsp Herbes de Provence Seasoning

4 Medium Potatoes, cut in 1 inch cubes

6 cups Spinach or Kale

6 cups Unsalted Chicken Stock (1 cup less with Instant Pot)

Salt and Pepper

Cut Chicken into small cubes, lightly salt and set aside,

Drizzle some of the Extra Virgin Olive Oil in fry / saute pan and start sauteing the diced onions, garlic, and carrots. (Or add to Instant Pot - saute setting)

As the vegetables are sauteing, add the spices, including a small amount of salt.

Once the onions are tender (4 -5 minutes), transfer them to the soup pan and set aside.

In the same saute pan, add the chicken and cook until it is lightly browned on the outside. Add more extra virgin olive oil, if needed. Chicken will keep cooking once transfered to the soup pan so it does not have to cook through.

Transfer the chicken to the soup pot and add most of chicken stock and then add the potatoes, adding more stock, if need to cover.

Simmer until the potatoes are cooked through.

Salt and Pepper to taste.

Add Spinach or Kale at this end, cooking for about 1 minute.

Soup is ready to serve or can be save for later. When serving, drizzle with more Extra Virgin Olive Oil for added flavor.

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Chicken Potato Soup