Chicken, Spinach, And Potato Soup

Ingredients

• Servings: 2
• 1 pound skinless, boneless chicken thighs
• 2 cups chicken stock
• 4 cups water
• 3 tablespoons olive oil
• 1 large onion, thinly sliced
• 6 cloves garlic, chopped
• 2 large potatoes, cubed
• 1 (16 ounce) can garbanzo beans, drained
• 1 (10 ounce) bag fresh spinach
• 1/2 cup diced roasted red peppers (optional)
• salt and pepper to taste
• 1/4 cup grated parmesan cheese

Recipe

Preparation Time: 30 mins Cook Time: 1 hr 5 mins

Ready Time: 1 hr 35 mins


• 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.
• 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.
• 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.