Chicken Potato Spinach Soup Recipes

CHICKEN, SPINACH, AND POTATO SOUP

Steps:

• 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.

CHICKEN, SWEET POTATO AND SPINACH SOUP

Steps:

• Heat chicken stock and sweet potato in a stockpot over high heat. Cook until sweet potato is soft enough to pierce with a fork, about 10 minutes. Stir in spinach, chicken, and garlic; simmer until spinach is wilted and broth is reduced slightly, 10 to 15 minutes more. Season with salt and pepper.

SPINACH POTATO SOUP

Steps:

• In a saucepan, combine the potatoes, water, onion and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the remaining ingredients. Cook until spinach is wilted and mixture is heated through.

CREAMY CHICKEN AND SPINACH POTATO SKILLET

Steps:

• Heat 12-inch nonstick skillet over medium heat. Add bacon; cook 7 to 8 minutes or until crispy; drain on paper towel-lined plate. Reserve 1 tablespoon drippings in skillet.
• Return skillet to medium heat; add chicken, onions and pepper to bacon drippings. Cook 7 to 9 minutes, stirring occasionally, until chicken is no longer pink in center. Stir in garlic; cook about 1 minute or until fragrant.
• Add potatoes and sauce mix (from potato box), and 2 cups water; stir well to combine. Heat just to boiling, stirring occasionally. Reduce heat. Cover and simmer 14 to 16 minutes, stirring occasionally, until potatoes are tender and sauce is thickened.
• Remove from heat; stir in cream cheese and spinach. Continue stirring until cheese has melted and spinach is wilted. Top with bacon; serve immediately.

CREAMY SPINACH & POTATO SOUP

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 10-12 minutes or until tender. Drain. Mash 2 cups potatoes; set aside., In a Dutch oven, saute leeks in oil until tender. Whisk the flour, bouillon granules and broth until smooth. Gradually stir into pan. Add milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Stir in mashed potatoes. Add spinach, salt, pepper and remaining potatoes; cook just until spinach is wilted. Sprinkle with cheese.

PUREED SPINACH-POTATO SOUP

Steps:

• Melt butter in a large saucepan over medium heat. Add onion, garlic, and potatoes; stir to coat. Cook, stirring, 2 minutes.
• Pour sherry, chicken broth, and 2 cups water into pan; stir to combine. Bring to a boil. Reduce heat to medium-low; cover, and simmer until potatoes are very tender, about 15 minutes.
• Stir spinach into pan, and cook until wilted and bright green, about 3 minutes. Remove from heat. Puree soup with an immersion blender until smooth. (Alternatively, use a regular blender, working in batches so as not to fill jar more than halfway. Return mixture to saucepan.) Season with salt and pepper, and serve.

POTATO SPINACH SOUP

Steps:

• Melt butter in a pan.
• Add onions and celery.
• Cover and cook until tender - about 15 minutes.
• Stir occasionally.
• Blend in flour, and add potatoes, water and salt. Stir constantly until boiling.
• Simmer 30 minutes.
• Add spinach cook 2 minutes.
• Then add cream.
• Top with grated cheese if desired.

CHICKEN POTATO SPINACH SOUP

Steps:

• 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
• 2.Select Variable 1.
• 3.Turn machine on and slowly increase speed to Variable 10, then to High.
• 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
• 5.Reduce speed to Variable 3 and remove the lid plug.
• 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
• 7.Drop in chicken and blend for an additional 5 seconds.
• For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.

CHICKEN, SPINACH, AND POTATO HASH

Steps:

• Preheat oven to 450 degrees. Place chicken on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil and season with salt, pepper, and thyme. Roast until cooked through, 35 minutes. When cool enough to handle, discard skin and bones; cut chicken into bite-size pieces.
• Meanwhile, in a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, about 15 minutes; drain.
• In a large skillet, heat remaining 4 teaspoons oil over medium-high. Add shallots and cook, stirring, until softened, 3 minutes. Add garlic and cook 30 seconds. Add potatoes and cook, stirring often, until browned, 7 minutes. Add 2 tablespoons water, scraping up browned bits from pan with a wooden spoon. Cook, stirring often, until potatoes are golden brown, 5 minutes. Add chicken and spinach and cook, stirring, until spinach wilts, about 2 minutes. Season to taste with salt, pepper, and lemon juice.