Garden Chicken Soup

Usually I wouldn't dare to make soup during the summer. It just seems more appropriate as a fall or winter meal. But today was cool(er) and rainy and seemed like a soup day. So here we are: a simple soup starring a few of summer's best vegetables. And although they aren't included in this recipe, (mostly because I didn't have any on hand) you may want to add 2 medium zucchini or yellow squash, chopped.

Garden Chicken Soup
Recipe by Kelly
Picture by Kelly

2 tablespoon olive oil
3 garlic cloves, minced
1 medium onion, chopped
2-3 medium carrots, peeled and diced into 1/4 in rounds
6-8 medium tomatoes, chopped (or 2 14.5 oz cans diced)
2 cups chicken broth
2 chicken breasts, chopped
3 cups fresh spinach, roughly chopped
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons fresh basil, chopped

1. In a large pot, heat olive oil. Add onion, garlic and carrots. Saute 4 minutes. Add chicken and cook until lightly browned.
   
2. Add tomatoes, broth, salt, pepper and basil. Bring to a boil; let simmer 20 minutes.
3. Add spinach and cook 5 minutes, or until spinach begins to wilt.
4. Serve sprinkled with Parmesan cheese.