Chicken Soup with Spinach and Potatoes
This soup is healthy, hearty and delicious! You can substitute other greens, like kale, or mix up the veggies depending on what you have in your fridge. Sprinkle a little parmesan over a warm bowl for a comforting, satisfying meal!
- 1 pound of boneless, skinless chicken breasts or thighs
- 2 tsp Chicken Better Than Bouillon
- 6 cups water
- 3 tbsp extra virgin olive oil
- 1 large onion, chopped
- 6 cloves garlic, minced
- 2 large (or 3 small) potatoes, cubed
- 1 bag fresh spinach
- 2 large carrots, peeled and cut into rounds
- 1/2 cup roasted red peppers, diced
- Himalayan pink salt and pepper to taste
- Parmesan cheese for garnish (optional)
Bring chicken, water, and Better Than Bouillon to simmer in a large saucepan over medium-high heat. Reduce heat to medium-low, and continue simmering until the chicken is no longer pink in the center, about 20 minutes. Remove the chicken and set aside to cool. Reserve the broth.
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 broth 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. Add chicken and carrots to the simmering potatoes. Cook for 5 minutes, then stir in the spinach and roasted peppers. Simmer for 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving. Enjoy!