Chicken, Spinach, and Potato Soup

1. 1

   In a large saucepan over medium-high heat, bring the chicken, water, and chicken stock to a simmer.

2. 2

   Lower the heat to medium-low and keep simmering until the chicken is no longer pink in the center, about 20 minutes.

3. 3

   Remove the chicken and let it cool; set aside. Reserve the cooking liquid.

4. 4

   While the chicken cools, warm olive oil in a large pot over medium heat.

5. 5

   Add the onion and garlic; cook and stir until the onion softens and turns translucent, about 5 minutes.

6. 6

   Add the potatoes, then strain the reserved cooking liquid into the pot.

7. 7

   Increase the heat to high and bring to a boil, then reduce to medium-low and simmer until the potatoes are tender, about 25 minutes.

8. 8

   Cut the cooked chicken into cubes and add it to the simmering potatoes; cook for 5 minutes.

9. 9

   Stir in the garbanzo beans, spinach, and roasted red peppers; simmer for 10 more minutes.

10. 10

    Season with salt and pepper, then sprinkle with Parmesan before serving.

• Calories 279.11 kcal Moderate
• Protein 17.05 g Good Source
• Carbs 30.3 g Moderate
• Total Fat 11.09 g Moderate
• Saturated Fat 2.77 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 53.18 mg Moderate
• Sodium 580.97 mg High
• Fiber 7.24 g Good Source
• Sugar 8.41 g Moderate
• Added Sugar 4.98 g Moderate
• Calcium 134.79 mg Moderate
• Iron 2.35 mg Moderate
• Potassium 519.75 mg Moderate
• Vitamin A 365.84 mcg_rae Good Source
• Vitamin C 6.77 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Milk 🥛
• Garlic 🧄
• Onions 🧅