Chicken, Spinach, and Potato Soup Recipe - Allrecipes.com
Chicken, Spinach, and Potato Soup Recipe
  • READY IN ABOUT hrs

Chicken, Spinach, and Potato Soup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 quarts Change Servings
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  • PREP

    30 mins
  • COOK

    1 hr 5 mins
  • READY IN

    1 hr 35 mins

Directions

  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.
  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 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.
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Reviews More Reviews

Most Helpful Positive Review
Feb 09, 2009

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!

 
Most Helpful Critical Review
Nov 24, 2008

This was okay as is. I think it could use some sort of spicy sausage. A little on the bland side.

 
Oct 05, 2009

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!

 
Jun 19, 2008

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.

 
Jan 21, 2012

I made this recipe because I was trying to empty out my fridge. I did not make this recipe because I thought it sounded like a great recipe, I thought that it would be filling and help make room for new stuff. Was I ever wrong!! This was really good. My dad, who does not like soup, took seconds!! Without being asked. I made this mostly how it calls for, except that I sauteed cut up chicken thighs, I didn't poach and shred. And I used an immersion blender to chunk up the potatoes a bit after they were mostly cooked. I did end up shredding some of the chicken in the process, but it worked. Will definitely be making this again.

 
Nov 02, 2010

This soup is AWESOME! Hubby and I were able to stop eating it ONLY after our stomachs protested that they were way too full! Very filling soup. Made a few changes: 1/2 diced onion, 1 1/2 t. salt, 1/2 t. miso. I didn't have roasted red peppers, so I used 1/2 c. diced green pepper and roasted it in a black iron skillet in 1 t. olive oil and 1/2 t. sugar (could use soy sauce instead of sugar if not using miso) till the edges were brown. Left out the Parmesan cheese and served over jasmine rice. Added pepper to taste in individual bowls. This is definitely going in our regular rotation! YUM!!

 
Sep 15, 2008

A great comfort food and perfect for a rainy day. I love soups anyway, but this one was quick, easy and fairly inexpensive to make. I liked that it was easy on the stomach and YUMMY too!

 
Mar 28, 2011

Excellent soup! Instead of poaching the chicken I browned it with lemon pepper seasoning in the soup pot. That added a lot of flavor to the broth. Also added some carrots, celery and leeks that I needed to use up (and let's face it, you can never go wrong putting those veggies in a soup!). Used 4 cups water and 4 cups chicken stock.

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 33.8 g
  • 11%
  • Cholesterol
  • 37 mg
  • 12%
  • Fat
  • 10.8 g
  • 17%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 553 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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