Chicken & Spinach Florentine Soup

• 2 Tablespoons Olive Oil
• 2 cloves Garlic, Minced
• 1 bulb Shallot, Finely Chopped
• 1 bulb Leek, Finely Chopped
• 1 can (16 Oz. Can) Chicken Stock
• 6 stalks Celery Stalks, Finely Chopped
• 1 teaspoon Italian Spice
• 1 teaspoon Braggs Amino Acid
• 1 whole Tomato, Grated
• 1 dash Salt
• 1 dash Pepper
• 1 piece Chicken Thigh (skin Removed)
• 1-1/2 cup Water
• 1 package (10 Oz. Bag) Fresh Spinach

1. In a stock pot on medium heat the olive oil. Add minced garlic, chopped shallots and leeks and saute until beginning to brown, about 5 minutes.
2. Add 1/4 cup of chicken broth, chopped celery, Italian seasoning, Bragg's amino acid, grated tomato, salt and pepper, allowing flavors to intermingle for about 10 minutes.
3. Add chicken and brown for 5 minutes each side. Add remaining chicken stock, water and spinach; allow soup to simmer on low heat for 45 minutes.
4. Serve immediately. This soup will warm your heart and soul.

olive oil, garlic, shallot, chicken, stalks celery, italian spice, braggs, tomato, salt, pepper, chicken thigh, water, fresh spinach

Taken from tastykitchen.com/recipes/soups/chicken-spinach-florentine-soup/ (may not work)