12 Servings
| 24 oz | raw diced skinless boneless chicken |
| 1 | medium yellow onion, diced |
| 4 oz | celery, diced |
| 1 | large carrot, diced |
| 2 oz | Tone’s® Dried Sliced Mushrooms |
| 3 Tbsp | Tone’s® Italian Spaghetti Seasoning |
| 2 | large tomatoes, diced |
| 3 | peeled and diced Russet potatoes |
| 4 oz | rough chopped baby spinach |
| 3 oz | olive oil |
| 1 Tbsp | corn oil |
| 1 Gallon | chicken stock made from chicken base |
1. Place olive oil in large stock pot on medium heat. When hot add chicken, cook until lightly browned.
2. Add onions, celery, carrots, mushrooms and tomatoes cook until tender.
3. Add Tone’s® Italian Spaghetti seasoning, chicken stock and potatoes. Bring to a boil.
4. Adjust heat to a simmer for about 20 minutes. Add spinach and serve.