Hearty Chicken & Veggie Soup

Ingredients

2 bone-in skinless chicken breasts

2L low sodium chicken broth or 2L water with chicken bouillon to your liking (I don't like it super salty so I just use 1-2 tbsp bouillon)

1 medium yellow onion, diced

2 cloves garlic, minced

2 celery stalks, chopped

3 medium carrots, chopped

1/2 cup PC blue menu soup mix 

1 tbsp olive oil 

2 bay leaves

2 springs fresh rosemary

*optional* 2-3 cups chopped spinach for extra nutrients

1. Score the chicken breasts down to the bone & place in a medium saucepan with broth, bay leaves & rosemary. Bring to a boil and then simmer on low for 20-25 minutes.
   
2. In a large pot, saute the onion, garlic, celery, and carrots in the olive oil on medium until soft and onion is translucent (roughly 5 mins). Remove from heat and set aside while you wait for the chicken to boil.
   
3. Remove the chicken breasts from the broth and shred with two forks. Pour the broth with the bay leaves and rosemary into the pot with the vegetables and add the shredded chicken.
   
4. Bring the soup to a boil and add the soup mix. Simmer on low for 90 minutes
   *You can sub the soup mix for orzo, brown rice, mini pasta or even cubed potato and just cut the cooking time to 45-60 minutes. The soup mix will thicken the soup so I prefer that, but it's totally up to you.
   *If you're adding in the spinach, add it in the last 10 mins of cooking.
   
5. Remove from heat. discard bay leave & rosemary. Season with salt & pepper to taste & enjoy with crusty bread.