Chicken, Spinach, and Potato Soup
Description
This chicken and spinach soup is hearty and delicious. With potatoes, garbanzo beans, roasted red peppers, and Parmesan cheese, it's a meal in a bowl!
Ingredients
•
1 pound skinless, boneless chicken thighs
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4 cups water
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2 cups chicken stock
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3 tablespoons olive oil
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1 large onion, thinly sliced
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6 cloves garlic, chopped
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2 large potatoes, cubed
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1 (16 ounce) can garbanzo beans, drained
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1 (10 ounce) bag fresh spinach
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1/2 cup diced roasted red peppers
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salt and pepper to taste
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1/4 cup grated Parmesan cheese
Directions
1
Bring chicken, water, and chicken stock to a simmer in a large saucepan over medium-high heat. Reduce the heat to medium-low and continue to simmer until chicken is no longer pink in the center, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2
While the chicken is cooling, heat olive oil in a large pot over medium heat. Add onion and garlic; cook and stir until onion has softened and turned translucent, about 5 minutes. Add potatoes, then strain the reserved cooking liquid into the pot. Increase the heat to high and bring to a boil, then reduce the heat to medium-low and simmer until potatoes are tender, about 25 minutes.
3
Cut cooked chicken into cubes and add to simmering potatoes; cook for 5 minutes. Stir in garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes. Season with salt and pepper. Sprinkle with Parmesan before serving.