Chicken Potato Soup

    (67)
    3 hours 10 min

    A deliciously fresh tasting chicken soup. Chicken is simmered in a chicken stock with potatoes, chickpeas, spinach and roasted red peppers, before being garnished with grated Parmesan.


    60 people made this

    Ingredients
    Serves: 8 

    • 450g skinless, boneless chicken thighs
    • 500ml chicken stock
    • 1 litre water
    • 3 tablespoons olive oil
    • 1 large onion, thinly sliced
    • 6 cloves garlic, chopped
    • 2 large potatoes, cubed
    • 1 (410g) tin chickpeas, drained
    • 285g fresh spinach
    • 100g roasted red peppers, diced
    • salt and pepper to taste
    • 20g Parmesan cheese, grated

    Method
    Prep:30min  ›  Cook:1hr5min  ›  Extra time:1hr35min  ›  Ready in:3hr10min 

    1. 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 centre, about 20 minutes. Remove the chicken thighs and set aside to cool. Reserve the stock.
    2. 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 the boil over high heat, then reduce heat to medium-low and simmer until the potatoes are tender, about 25 minutes.
    3. Cut the cooked chicken into cubes and add to the simmering potatoes. Cook for 5 minutes, then stir in the chickpeas, spinach and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper and sprinkle with grated Parmesan cheese before serving.

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    Reviews & ratings
    Average global rating:
    (67)

    Reviews in English (55)

    by
    34

    This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans, red peppers, and parmesan cheese, which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good, and if you're using bouillion, I highly recommend "Better than Bouillion" - lower in sodium, and tastes more like real chicken broth straight from the stock pot!  -  09 Feb 2009  (Review from Allrecipes US | Canada)

    by
    18

    Great recipe! My husband even likes it (and he's not a big broth soup fan). I added a roma tomato, mushrooms, and topped with avocado. Delicious!  -  03 Oct 2009  (Review from Allrecipes US | Canada)

    by
    16

    I liked this one. I tried it with white rice. I served some rice on a bowl, then I served the soup on top and it tasted really good.  -  19 Jun 2008  (Review from Allrecipes US | Canada)

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