1heaping tablespoonchicken flavor Better Than Bouillon
1(28-ounce) candiced tomatoes,juices included
1/8teaspoongranulated sugar
2russet potatoes, peeled and cut into small cubes
1cupParmesan cheese,grated
3cooked chicken breasts,cut into 1/2 inch cubes
1cupheavy cream
4ouncesbaby spinach
Instructions
Heat oil and butter in a large pot over medium-high heat and saute onion and garlic on medium-low heat until onions are translucent.
Sprinkle flour, Italian seasoning, rosemary, salt, and black pepper over onions and continue to saute, whisking constantly, until spices are fragrant about 1 minute.
Add chicken broth to pot, stirring to scrape up any brown bits on the bottom of the pot. Add Better Than Bouillon, diced tomatoes, and sugar, simmer for 20 minutes.
Add the russet potatoes and Parmesan and simmer, stirring often, (so Parmesan doesn't stick on the bottom of the pot) until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, heavy cream, and spinach and heat through. Adjust seasoning and serve.