Chicken, Spinach and Potato Soup

Catherine Ann 4

"Delicious, fresh soup that combines all the great features of a full dinner, into one bowl."
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60 servings
Serving size has been adjusted!

Original recipe yields 8 servings



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  1. Boil chicken thighs in 2 cups chicken stock, mixed with 4 cups water - cook on med-low heat for 20 minutes or until thoroughly cooked.
  2. Remove chicken, and reserve broth.
  3. Cut chicken into chunks and set aside.
  4. Put a washcloth over an empty pitcher, and strain broth through fabric, to sift fat out. Set broth aside
  5. Put oil in large soup pot and put over medium heat. Stir in onion and garlic and cook until onion is translucent, being careful not to burn the garlic.
  6. Next, add the saved broth and potatoes and cook for about 25 minutes at a simmer.
  7. Add chicken and simmer for 5 more minutes.
  8. Stir in the chickpeas, spinach and red peppers and heat through for 10 minutes.
  9. Season to taste and add the grated cheese to the top of each serving.



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