Chicken, Spinach and Potato Soup

    Chicken, Spinach and Potato Soup


    60 people made this

    This delicious, fresh soup combines all of the great features of a full meal into one bowl.

    Serves: 8 

    • 500g skinless, boneless chicken thighs
    • 2 cups (500ml) chicken stock
    • 1L water
    • 3 tablespoons (60ml) olive oil
    • 1 large onion, thinly sliced
    • 6 cloves garlic, chopped
    • 2 large potatoes, cubed
    • 1 (400g) tin chickpeas, drained
    • 300g fresh spinach
    • 1/2 cup diced roasted red capsicums
    • 1 pinch salt and pepper to taste
    • 1/4 cup (30g) grated Parmesan cheese

    Preparation:30min  ›  Cook:1hour5min  ›  Ready in:1hour35min 

    1. Bring chicken thighs, chicken stock and water to a simmer in a large saucepan over medium-high heat. Reduce heat to medium-low and continue simmering until the chicken is no longer pink in the centre, about 20 minutes. Remove the chicken thighs and set aside to cool. Reserve the liquid.
    2. While the thighs are cooling, heat olive oil in a large pot over medium heat. Stir in onion and garlic. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the potatoes then strain the reserved cooking liquid into the pot. Bring to a boil over high heat then reduce heat to medium-low and simmer until the potatoes are tender, about 25 minutes.
    3. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes then stir in the chickpeas, spinach and roasted capsicum; simmer 10 more minutes. Season to taste with salt and pepper and sprinkle with grated Parmesan cheese before serving.

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