Chicken, Spinach and Potato Soup
This delicious, fresh soup combines all of the great features of a full meal into one bowl.
Ingredients
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
Directions
Preparation:30min ›
Cook:1hour5min ›
Ready in:1hour35min
- 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.
- 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.
- 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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Reviews and Ratings
Global Ratings:
(67)
Reviews in English (55)
This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans, red peppers, and parmesan cheese, which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good, and if you're using bouillion, I highly recommend "Better than Bouillion" - lower in sodium, and tastes more like real chicken broth straight from the stock pot! - 09 Feb 2009 (Review from Allrecipes USA and Canada)
Great recipe! My husband even likes it (and he's not a big broth soup fan). I added a roma tomato, mushrooms, and topped with avocado. Delicious! - 03 Oct 2009 (Review from Allrecipes USA and Canada)
I liked this one. I tried it with white rice. I served some rice on a bowl, then I served the soup on top and it tasted really good. - 19 Jun 2008 (Review from Allrecipes USA and Canada)
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