Chicken-Vegetable Soup

• 1 (32-ounce) carton fat-free, less-sodium chicken broth
• 2 1/2 cups diced cooked chicken breast
• 1 (8-ounce) container refrigerated prechopped celery, onion, and bell pepper mix
• 1 cup frozen sliced carrot
• 1 (14-ounce) package frozen baby potato and vegetable blend (such as Birds Eye)
• 1 teaspoon bottled minced roasted garlic
• 1/2 teaspoon dried Italian seasoning
• 1/2 teaspoon curry powder
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 1/2 cups coarsely chopped fresh baby spinach
• 1 (12-ounce) can evaporated fat-free milk
• Freshly ground black pepper (optional)

1. Bring first 4 ingredients to a boil in a covered large Dutch oven.
2. While broth mixture comes to a boil, place potato-vegetable blend in a microwave-safe bowl. Cover with heavy-duty plastic wrap; vent. Microwave at HIGH 5 minutes. While frozen vegetables cook, add garlic and next 4 ingredients to broth mixture; cover and continue to cook.
3. Using kitchen shears, snip cooked potato-vegetable blend into bite-sized pieces. Stir potato-vegetable blend, spinach, and milk into broth mixture. Cover and cook over high heat 5 minutes or until carrot is tender. Sprinkle with additional black pepper before serving, if desired.
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chicken broth, chicken, celery, carrot, vegetable blend, garlic, italian seasoning, curry powder, freshly ground black pepper, salt, baby spinach, milk, freshly ground black pepper

Taken from www.myrecipes.com/recipe/chicken-vegetable-soup-1 (may not work)