Original Menu Chicken, Spinach, and Potato Soup :: You Have To Try
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Chicken, Spinach, and Potato Soup |
"This delicious, sparkling soup combines all of the incredible capabilities of a complete dinner into one bowl."
Ingredients :
- 1 pound skinless, boneless bird thighs
- 2 cups chicken stock
- four cups water
- three 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 sparkling spinach
- half cup diced roasted crimson peppers (optionally available)
- salt and pepper to taste
- 1/four cup grated Parmesan cheese
Instructions :
Prep : 30M | Cook : 8M | Ready in : 1H35M |
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- Bring chicken thighs, fowl stock, and water to a simmer in a massive saucepan over medium-excessive warmth. Reduce heat to medium-low, and continue simmer in till the hen is not red in the middle, about 20 minutes. Remove the chook thighs, and set apart to chill. Reserve the broth.
- While the thighs are cooling, heat olive oil in a big pot over medium heat. Stir in onion and garlic. Cook and stir till the onion has softened and became translucent, about five mins. Add the potatoes, then stress the reserved cooking liquid into the pot. Bring to a boil over high warmth, then reduce warmth to medium-low, and simmer until the potatoes are soft, approximately 25 mins.
- Cut the cooked bird into cubes and upload to the simmering potatoes. Cook for 5 mins, then stir inside the garbanzo beans, spinach, and roasted pepper; simmer 10 greater minutes. Season to flavor with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Notes :
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