About this recipe: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.
not a chef
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
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Method Prep:30min › Cook:1hr5min › Extra time:1hr35min › Ready in:3hr10min
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.
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.
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.