Chicken Spinach Soup Paleo Recipes

CHICKEN, SPINACH, AND POTATO SOUP

Chicken, Spinach, and Potato Soup image

This delicious, fresh soup combines all of the great features of a full dinner into one bowl.

Provided by Catherine Ann

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h35m

Yield 8

Number Of Ingredients 12

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
salt and pepper to taste
¼ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g

VELVET CHICKEN AND SPINACH SOUP

Velvet Chicken and Spinach Soup image

This velvet chicken and spinach soup is a warming Cantonese-style dish. A light, fluffy chicken mixture is cooked in stock and fresh spinach is stirred in. Mushrooms add just the right amount of umami flavor.

Provided by Michelle Tam and Henry Fong

Categories Appetizers

Time 1h

Number Of Ingredients 16

Ingredients

1 pound boneless, skinless chicken breasts (cut into 1-inch (2.5 cm) cubes)
2 teaspoons arrowroot powder or cornstarch
1 teaspoon Diamond Crystal kosher salt (or 3/4 teaspoon Morton kosher salt)
2 teaspoons ice water
1 large egg white
1 tablespoon avocado oil (ghee, or fat of choice)
1 large (2 oz) shallot (thinly sliced)
1/4 pound large shiitake mushrooms (stemmed and thinly sliced)
One (2 inch) piece of fresh ginger (peeled and cut into thin coins)
3 garlic cloves (peeled and smashed)
6 cups chicken bone broth or chicken broth
2 teaspoons coconut aminos or soy sauce
1 teaspoon fish sauce
Salt and freshly ground black pepper
6 cups (6 oz) baby spinach
1/2 teaspoon toasted sesame oil

Steps:

In a food processor, pulse the chicken until finely chopped.
Add the arrowroot powder or cornstarch, salt, ice water, and egg white to the chopped chicken in the food processor bowl. Process until a velvety paste develops, about 1 minute.
Heat a large saucepan over medium-high heat. When hot, add the oil, shallot and mushrooms. Cook, stirring frequently, until the shallots are slightly softened, 2 to 4 minutes.
Toss in the ginger and garlic and cook until fragrant, about 1 minute.
Pour in the broth. Increase the heat to high to bring the soup to a boil.
Turn the heat down to medium and add the coconut aminos or soy sauce and fish sauce to the soup. Taste and adjust for seasoning.
Add the chicken paste to the broth and, working quickly, use a spatula to break it up.
Cook until the chicken is no longer pink, then stir in the spinach and cook until wilted, about 1 minute more.
Turn off the heat and stir in the toasted sesame oil. Taste and adjust the seasoning as needed and serve.

Nutrition Facts : ServingSize 1 bowl, Calories 326 kcal, Carbohydrate 19 g, Protein 49 g, Fat 9 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 73 mg, Sodium 1319 mg, Fiber 9 g, Sugar 2 g, UnsaturatedFat 6 g

CHICKEN AND SPINACH PALEO RAVIOLI RECIPE - (4.7/5)

Chicken and Spinach Paleo Ravioli Recipe - (4.7/5) image

Provided by á-2386

Number Of Ingredients 23

Ingredients

4 medium to large yellow squash
1 tablespoon olive oil
1 1/2 pounds ground chicken
1 (8 ounce) bag frozen spinach, thawed
8 ounces mascarpone cheese
1/2 yellow onion, diced
1 clove garlic, minced
Small handful fresh basil leaves
Salt and pepper to taste
Caulif-redo Sauce
Makes several cups
1 head of cauliflower, cored and chopped into large chunks
2 Tbsp. olive oil
1 shallot, minced
1 cup chicken broth
3 Tbsp. shredded parmesan
1/4 cup canned coconut milk
salt/pepper to taste
pinch of nutmeg
1 . Steam cauliflower until fork-tender.
2 . While cauliflower steams, heat olive oil over medium low heat in a small pot. Add shallot and saute for a few minutes, then add chicken broth and heat through.
3 . Add cauliflower, shallot/broth mixture, and remaining ingredients to a blender. Blend until smooth and creamy. Add more coconut milk if needed.
4 . Serve over ANYTHING!!!!

Steps:

Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above. Secure with a toothpick. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm. Top with Caulif-redo or sauce of your choice.

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