Chicken-Vegetable Soup

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Oxmoor House


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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)

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