Chicken, Spinach, and Potato Soup

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

• Preparation Time: 30 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 35 mins
• Calories: 297 Calories

Ingredients

• 3 tablespoons olive oil
• 4 cups water
• salt and pepper to taste
• ¼ cup grated Parmesan cheese
• 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
• ½ cup diced roasted red peppers (Optional)

Recipe Instructions

Step 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 simmer in until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.

Step 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.

Step 3

Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.