Ingredients (Serves: 2)
1 tsp olive oil
1 small onion, chopped
1 cup carrots, thinly sliced
1 cup chicken broth
1 can (14 oz) diced tomatoes
1 cup chicken breast, diced and cooked*
3 cups baby spinach leaves
Heat oil in large saucepan over medium-high heat. Add onion; cook and stir about 5 minutes until golden brown.
Stir in carrots and broth; bring to a boil.
Reduce heat; simmer uncovered 5 minutes.
Add tomatoes with juice; simmer 5 minutes or until carrots are tender.
Add chicken and heat through.
Add spinach, stirring until wilted.
Simmer 1 minute and ladle into bowls.