Description
A comforting and nutritious Chicken, Spinach, and Potato Soup, perfect for busy families. Rich in flavors and packed with protein and fiber.
Ingredients
Scale
- 1 pound skinless, boneless chicken thighs
- 4 cups water
- 2 cups chicken stock
- 3 tablespoons olive oil
- 1 large onion, thinly sliced
- 6 cloves garlic, chopped
- 2 large potatoes, cubed
- 1 (16 ounce) can garbanzo beans, drained
- 1 (10 ounce) bag fresh spinach
- 1/2 cup diced roasted red peppers (Optional)
- Salt and pepper to taste
- 1/4 cup grated Parmesan cheese
Instructions
- Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat.
- Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes.
- Remove chicken and set aside to cool. Reserve the cooking liquid to layer the flavor.
- While the chicken is cooling, heat olive oil in a large pot over medium heat.
- Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Add the cubed potatoes, then strain the reserved cooking liquid into the pot.
- Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, about 25 minutes.
- Cut the cooked chicken into cubes and add it to the simmering potatoes; cook for 5 minutes.
- Stir in garbanzo beans, spinach, and roasted red peppers; simmer for another 10 minutes.
- Season with salt and pepper before serving; sprinkle with Parmesan.
Notes
Reserve the cooking liquid from the chicken to enhance the flavor. For a creamy texture, consider adding Greek yogurt before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 60mg