Recipe by Catherine Ann
"This delicious, fresh soup combines all of the great features of a full dinner into one bowl."
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skinless, boneless chicken thighs
onion, thinly sliced
1 (16 ounce) can
garbanzo beans, drained
1 (10 ounce) bag
diced roasted red peppers
salt and pepper to taste
grated Parmesan cheese
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!
This was okay as is. I think it could use some sort of spicy sausage. A little on the bland side.
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 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.
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!!
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.
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken, Spinach, and Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 297
** Calories from Fat: 97
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