CREAM OF SPINACH & CHICKEN SOUP
Eat your greens! Canned evaporated milk, instead of cream, adds richness to this lovely spinach soup and helps save on fat and calories.
Provided by Developed for CFC by Nancy Guppy, RD, MHSc
Yield 8
Number Of Ingredients 21
Steps:
- Cut boneless skinless chicken thigh into smaller bite-size pieces.
- Heat butter with olive oil over medium high heat in soup pot.
- Add chicken and sliced mushrooms to pan. Sprinkle with paprika and sauté until chicken is cooked through. Stir occasionally. Remove from pan and keep warm.
- Melt more butter in pan. Add minced garlic, diced onion and finely sliced celery. Sauté a few minutes. Sprinkle over flour and stir so it is combined and there are no lumps. Continue to sauté on medium heat.
- Chop frozen defrosted spinach into smaller pieces using a sharp knife. Add spinach and any juices from the spinach to the soup pot. Continue to sauté on medium heat for 2-3 minutes.
- Stir in chicken broth and the can of evaporated milk. Heat over medium heat until soup comes to a boil. Reduce heat to low. Puree the soup using a stick immersion blender.
- Stir in cooked chicken, mushrooms and any juices. Season with Italian mixed herbs, salt and pepper. Heat on medium heat until very hot but do not bring to boil.
- To serve, ladle into bowls and top with a few fresh baby spinach leaves and a sprinkle of shredded old cheddar cheese. Dust with a sprinkle of sweet paprika (optional garnish).
Nutrition Facts :
CREAM OF SPINACH SOUP
This is a fast, easy way to make creamed soups. You can also use most any frozen vegetable. Cream of broccoli is also delicious.
Provided by Joyce Marciszewski
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes
Time 25m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium saucepan, combine water, bouillon, and spinach. Bring to a boil, and cook until spinach is tender.
- Melt butter in a large saucepan over medium heat. Stir in flour, and cook for 2 minutes. Gradually whisk in milk. Season with minced onion, salt, and pepper. Cook, stirring constantly, until thickened. Stir in spinach mixture.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 19.1 g, Cholesterol 38 mg, Fat 12.9 g, Fiber 2.4 g, Protein 10.1 g, SaturatedFat 7.9 g, Sodium 1053.3 mg, Sugar 9.4 g
CREAMY SPINACH CHICKEN DINNER
Cleanup is a breeze with this all-in-one supper. To make things even easier, tear the spinach with your hands instead of cutting it. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions. Meanwhile, in a Dutch oven over medium heat, cook and stir chicken and onion in oil for 5 minutes or until chicken is no longer pink. , Stir in soup and cream. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 2 minutes. Stir in the spinach, cheese and pepper; cook for 1-2 minutes or until spinach is wilted and cheese is melted. , Drain pasta; add to chicken mixture and toss to coat.
Nutrition Facts : Calories 675 calories, Fat 41g fat (22g saturated fat), Cholesterol 180mg cholesterol, Sodium 945mg sodium, Carbohydrate 33g carbohydrate (4g sugars, Fiber 4g fiber), Protein 44g protein.
HERBED CHICKEN & SPINACH SOUP
I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.
Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.
CREAMY CHICKEN WITH SPINACH
This is super-simple chicken dish in a cream sauce with spinach and sun-dried tomatoes. Serve over pasta or rice.
Provided by KKraft
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil in a large skillet over medium-high heat and cook chicken until no longer pink in the middle, 5 to 10 minutes. Transfer to a plate and set aside.
- Pour cream and chicken broth into the skillet. Add garlic powder, Italian seasoning, and Parmesan cheese. Whisk over medium-high heat until sauce starts to thicken, about 5 minutes. Add spinach and sun dried tomatoes and simmer until spinach starts to wilt, 3 to 5 minutes.
- Return chicken to sauce in the skillet and heat through, about 3 minutes. Season with salt and pepper.
Nutrition Facts : Calories 657.6 calories, Carbohydrate 10.5 g, Cholesterol 233.5 mg, Fat 48.7 g, Fiber 1.8 g, Protein 45.2 g, SaturatedFat 25.3 g, Sodium 787.3 mg, Sugar 4.6 g
CHICKEN, SPINACH, AND POTATO SOUP
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
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
CREAMY CHICKEN-SPINACH SOUP
From Cooking Light. Per serving: 300 calories, 7 g fat, 24.7 g protein, 35 g carb, 2.6 g fiber, 68 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
- Add in soup and remaining ingredients, stirring well.
- Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.
Nutrition Facts : Calories 260.9, Fat 7, SaturatedFat 2.7, Cholesterol 55.2, Sodium 534.3, Carbohydrate 26.2, Fiber 2.3, Sugar 5.1, Protein 23.4
SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
- When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
- Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.
CREAMY CHICKEN SPINACH SOUP RECIPE
The great part about this creamy chicken spinach soup is that it's super filling, but it's also full of veggies that will make you feel good about eating it.
Provided by Kristen Carli,Tasting Table Staff
Categories Main course
Time 35m
Number Of Ingredients 9
Steps:
- In a large pot over medium heat, add the olive oil.
- Once hot, add the onion. Sauté until translucent, about 5 minutes.
- Add the mushrooms. Sauté until the mushrooms have shrunken in size, about 5 minutes.
- Add the chicken broth, heavy cream, salt, and pepper. Stir to combine.
- Add the spinach and chicken. Stir to combine.
- Bring to a boil, and lower to a simmer. Simmer for at least 10 minutes.
Nutrition Facts : Calories 277 calories, Carbohydrate 10 g carbohydrates, Cholesterol 96 mg cholesterol, Fat 17 g fat, Fiber 1 g fiber, Protein 22 g protein, SaturatedFat 8 g saturated fat, ServingSize 0 g, Sodium 594 mg, Sugar 5 g, TransFat 0 g
CREAMY AND CRUNCHY SPINACH OVER CHICKEN
Chicken covered with a crunchy creamed spinach. Serve with a side of carrots and you have a good mix of sweet and sour.
Provided by Stefanie
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix spinach, Parmesan cheese, cream cheese, 3/4 of the French-fried onions, lemon juice, garlic, sea salt, and black pepper together in a bowl; spread into a glass baking dish.
- Bake in preheated oven until heated through and thick, about 15 minutes. Sprinkle remaining French-fried onions over the top of the spinach mixture and continue baking until the onions are brown, about 5 minutes.
- Heat coconut oil in a large skillet over medium-high heat. Gently lie chicken into the hot coconut oil, place a lid on the skillet, and cook until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Put chicken onto plates and top with generous amounts of the spinach mixture.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 17 g, Cholesterol 133 mg, Fat 48.9 g, Fiber 2.3 g, Protein 39.6 g, SaturatedFat 29.2 g, Sodium 968.6 mg, Sugar 1 g
CREAMY CHICKEN, SPINACH AND TORTELLINI SOUP
It is turning cold here in AK fast, so in desperate need of a warming, filling dinner in a hurry, I threw this hearty soup together with ingredients I had on hand. DH absolutely loved it and requested that it become a regular part of our winter soup rotation :)
Provided by under12parsecs
Categories Weeknight
Time 40m
Yield 6 serving(s)
Number Of Ingredients 18
Steps:
- In a soup pot, heat oil over medium high heat. Add onion and carrot and saute until onion is translucent. Add garlic, bay leaf, herbs, chili flakes, cinnamon, nutmeg, salt and pepper. Saute 1 minute more.
- Add chicken stock (or broth, or water and bullion) and and extra bullion if using. Simmer for 10 minutes. Add uncooked tortellini and simmer according to package directions in the soup.
- Add cream of chicken soup, chicken (I use leftover roast tenderloins that had been marinated in buttermilk, garlic, thyme, dijon mustard and salt), and spinach and simmer until heated through. Add milk and simmer just until heated. Serve and enjoy!
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