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Chicken, Spinach, and Potato Soup
Chicken, Spinach, and Potato Soup
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Prep Time:
20 minutes
Cook Time:
75 minutes
Total Time:
95 minutes
Hearty chicken and spinach soup with potatoes, garbanzo beans, roasted red peppers, and Parmesan cheese - a satisfying one-bowl meal!
Ingredients:
  • 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
  • 0.5 cup diced roasted red peppers
  • 0.25 cup grated Parmesan cheese
Instructions:
  • In a large saucepan over medium-high heat, gently simmer chicken, water, and chicken stock until chicken is cooked through and no longer pink in the center, about 20 minutes. Set aside chicken to cool and remember to keep the flavorful cooking liquid for later use.
  • Once the chicken rests, warm up olive oil in a large pot over medium heat. Sauté onion and garlic until the onion is soft and clear, for about 5 minutes. Add potatoes, pour in the reserved cooking liquid, and bring to a boil over high heat. Lower the heat to medium-low and simmer until the potatoes are tender, approximately 25 minutes.
  • Dice the cooked chicken and gently place it into the pot with the simmering potatoes for 5 minutes. Introduce garbanzo beans, spinach, and roasted red peppers, allowing them to mingle for an additional 10 minutes. Add salt and pepper to taste, and garnish with Parmesan just before serving.

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