Emma Claire's Kitchen

Place a large dutch oven or soup pot over medium heat. Melt the butter and sauté the onions, carrots, celery, and red peppers for about 7 minutes or until soft. Add the garlic and saute for another 2 minutes. Add in the herbs and spices, mushrooms, and potatoes. Stir to combine. Add in the chicken broth and vinegar. Bring to a boil then simmer for about 30 minutes or until the potatoes are soft. Add in the cooked pulled chicken and spinach. Stir until combined. Simmer for about 10 minutes and add more salt & pepper if needed. Garnish with fresh parsley and Enjoy!