Chicken, Spinach, and Potato Soup Recipe

Ingredients

• 1 pound skinless, boneless chicken thighs
• 4 cups water
• 2 cups chicken stock
• 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
• 0.5 cup diced roasted red peppers
• salt and pepper to taste
• 0.25 cup grated Parmesan cheese

Instructions

1. In a large saucepan, bring chicken, water, and chicken stock to a simmer over medium-high heat. Reduce the heat to medium-low and continue to simmer until the chicken is cooked through, about 20 minutes. Remove the chicken and let it cool. Save the cooking liquid.
2. While the chicken cools, heat olive oil in a large pot over medium heat. Add onion and garlic and cook, stirring occasionally, until the onion is softened and translucent, around 5 minutes. Add the 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 the potatoes are tender, about 25 minutes.
3. Cut the cooked chicken into bite-sized cubes and add it to the simmering potatoes; cook for another 5 minutes. Stir in the garbanzo beans, spinach, and roasted red peppers; simmer for an additional 10 minutes. Season with salt and pepper to taste. Sprinkle with Parmesan cheese before serving.

Nutrition

• Calories: 297 kcal
• Fat Content: 11 g
• Fiber Content: 6 g
• Sugar Content: 2 g
• Sodium Content: 504 mg
• Protein Content: 17 g
• Cholesterol Content: 37 mg
• Carbohydrate Content: 34 g
• Saturated Fat Content: 3 g
• Unsaturated Fat Content: 0 g