Chicken Veggie Soup

I know, I make a lot of soup. But it's so good - and relatively easy. This is one of my favorites yet - there aren't any overpowering spices and the vegetables blend together well to create a really natural, genuine flavor. The hot pepper sauce adds just the right amount of seasoning.

Prep Time: 20 Minutes Cook Time: 25 Minutes

Ready In: 45 Minutes Yields: 8 servings

INGREDIENTS:

2 tablespoons olive oil 1 pound skinless, boneless chicken breast meat - cut into bite-size pieces 2 onions, chopped 4 cloves garlic, minced 2 cups sliced carrots 2 cups broccoli florets

2 cups chopped cauliflower 2 cups chopped celery 4 cups whole peeled tomatoes with liquid, chopped 8 cups fat free chicken broth 2 cups chopped fresh spinach 12 drops hot pepper sauce salt and pepper to taste

DIRECTIONS:

1.	Heat the oil in a large saucepan over medium heat. add the chicken and saute for 5 to 10 minutes, or until browned; set aside.
2.	To the same saucepan add the onion, garlic and carrots and saute for about 3 to 5 minutes. Then add the broccoli, cauliflower, celery, tomatoes, chicken broth and reserved chicken.
3.	Stir together well, bring to a slow boil, reduce heat to low and simmer for 25 to 30 minutes. Stir in the spinach, hot pepper sauce and salt and pepper to taste.

Notes:
I used...
-carrots and zucchini instead of broccoli, cauliflower, celery (not my favorite vegetables)
-2 cans kidney beans (just for fun, and because they're healthy)
-a whole bag of spinach
-not 8 cups of chicken broth (I supplemented with water)
-lots more than 12 drops of hot pepper sauce.

Source: allrecipes.com