Vegetable Chicken Rotini Soup

1 1/2 lbs Chicken Breast, boneless, skinless
6 cloves Garlic
1/2 yellow onion
4 cups Chicken Broth (1-32 oz. box)
3 medium carrots
4 celery stalks
1 can Quartered Artichoke Hearts
2 cans Diced Tomatoes
Garlic Salt to taste
Pepper to taste
2 cups Baby Spinach
1 1/2 cups Rotini Noodles

Cook chicken in olive oil over medium heat until no longer pink in the middle. As it cooks, add minced garlic & chopped onion. Just before adding broth, put carrots & celery in pot. Add artichokes, tomatoes & seasonings. Bring to a boil. Let simmer until veggies are tender. Add Rotini & return to a boil - cook until rotini is done. Add spinach & turn heat off. Serve with your favorite bread.

Serving Size: Makes 12 servings

Number of Servings: 12

Recipe submitted by SparkPeople user TARMSTRONG1373.