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Chicken, Spinach, and Potato Soup

Catherine Ann

"This delicious, fresh soup combines all of the great features of a full dinner into one bowl."
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1 h 35 m servings 297 cals
Serving size has been adjusted!
Original recipe yields 8 servings (2 quarts)


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 10.8 g
  • 17%
  • Carbs:
  • 33.8g
  • 11%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 504 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  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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Read all reviews 55
  1. 67 Ratings

Most helpful positive review

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...

Most helpful critical review

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

Most helpful
Most positive
Least positive

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...

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!

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.

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...

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. s...

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 ...

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!

This is a tasty dish, however I would double to triple the spinach and red pepper. I added a tomatoe which tasted great in it, also I don't think I'll add garbanzo beans again they're kinda outt...

Just made this and it was amazing! (I didn't have any garbanzo beans or red peppers) The only thing I did differently was to add a bunch of diced carrots to the onion/garlic mixture. I will make...