Description
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.
Ingredients
- 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
- ½ cup diced roasted red peppers (Optional)
- salt and pepper to taste
- ¼ cup grated Parmesan cheese
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 1 hr 5 mins
Total Time: 1 hr 35 mins
Servings: 8