Description
A comforting soup made with tender chicken, vibrant spinach, and creamy potatoes, perfect for chilly days.
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 the chicken is no longer pink in the center, about 20 minutes.
- Remove chicken and set aside to cool. Reserve the cooking liquid.
- 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 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 potatoes are tender, about 25 minutes.
- Cut cooked chicken into cubes and add to the simmering potatoes; cook for 5 minutes.
- Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes.
- Season with salt and pepper. Sprinkle with Parmesan before serving.
Notes
Adjust seasonings to taste just before serving. Great with crispy bread for dipping.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 500mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 30g
- Cholesterol: 70mg