Chicken, Spinach, and Potato Soup

This chicken and spinach soup is hearty and delicious. With potatoes, garbanzo beans, roasted red peppers, and Parmesan cheese, it's a meal in a bowl!

• Preparation Time: 20 mins
• Cooking Time: 1 hr 15 mins
• Total Time: 1 hr 35 mins
• Calories: 297 Calories

Ingredients

• 3 tablespoons olive oil
• 4 cups water
• salt and pepper to taste
• 2 cups chicken stock
• 1 large onion, thinly sliced
• 6 cloves garlic, chopped
• 2 large potatoes, cubed
• 1 pound skinless, boneless chicken thighs
• 1 (16 ounce) can garbanzo beans, drained
• 1 (10 ounce) bag fresh spinach
• 0.25 cup grated Parmesan cheese
• 0.5 cup diced roasted red peppers

Recipe Instructions

Step 1

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.

Step 2

While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until 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.

Step 3

Cut cooked chicken into cubes and add to 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.