Herb-Infused Chicken and Spinach Soup with Roasted Red Peppers

Recipe Collection: Dinner

Herb-Infused Chicken and Spinach Soup with Roasted Red Peppers is a comforting American dish perfect for non-vegetarians. This rich, flavorful soup combines tender chicken, vibrant spinach, and hearty potatoes in a delicious broth, enhanced by roasted red peppers and a sprinkle of Parmesan. Ideal for cozy dinners or meal prep, this versatile recipe can be enjoyed on its own or paired with crusty bread.

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Overview

This delightful soup brings together tender chicken, vibrant spinach, and hearty potatoes in a rich, herb-infused broth. Enhanced with roasted red peppers and a sprinkle of Parmesan, this dish is a comforting meal perfect for any occasion.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 95 minutes

Ingredients

• 1 Pound (lb) chicken thighs, boneless, skinless
• 4 Cups water
• 2 Cups chicken stock
• 3 Tablespoons (tbsp) olive oil
• 1 Large onion, sliced
• 6 Whole garlic cloves, minced
• 2 Large potatoes, cubed
• 1 16 Ounces (oz) can garbanzo beans, drained
• 10 Ounces (oz) fresh spinach
• 0.5 Cups roasted red peppers, diced
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 0.25 Cups Parmesan cheese, grated
• 1 Teaspoon (tsp) oregano, dried
• 1 Teaspoon (tsp) thyme, dried
• 1 Teaspoon (tsp) smoked paprika

Steps

1. In a large saucepan, combine chicken, water, and chicken stock. Bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer until chicken is cooked through, about 20 minutes. Remove chicken and set aside to cool. Reserve the cooking liquid.
2. While the chicken cools, heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until the onion is translucent, about 5 minutes.
3. Add potatoes to the pot, then strain the reserved cooking liquid into the pot. Increase heat to high and bring to a boil. Reduce heat to medium-low and simmer until potatoes are tender, about 25 minutes.
4. Cut the cooled chicken into cubes and add to the pot with the potatoes. Stir in garbanzo beans, spinach, roasted red peppers, oregano, thyme, and smoked paprika. Simmer for an additional 10 minutes.
5. Season the soup with salt and pepper to taste. Ladle into bowls and sprinkle with grated Parmesan cheese before serving.

Enjoy your homemade Herb-Infused Chicken and Spinach Soup with Roasted Red Peppers!