HERBED CHICKEN & SPINACH SOUP
I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia
Provided by Taste of Home
Categories Lunch
Time 4h50m
Yield 4 servings.
Number Of Ingredients 15
Steps:
- In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.
Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.
LEMON, CHICKEN AND ORZO SOUP WITH SPINACH
Provided by Food Network
Time 35m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Heat the oil in a large saucepan over medium heat. Add the carrot, celery, onion, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until tender, about 8 minutes. Add the garlic and continue to cook for 1 minute.
- Add the chicken broth and bring to a boil. Reduce the heat to a simmer and stir in the orzo. Cook until the orzo is just tender, about 7 minutes.
- Add the chicken and simmer until heated through. Add the spinach and stir until wilted. Remove from the heat and stir in the dill and lemon zest. Season with additional salt and pepper. Serve sprinkled with additional dill.
CHICKEN, SPINACH, AND POTATO SOUP
Steps:
- 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 center, about 20 minutes. Remove the chicken thighs, and set aside to cool. Reserve the broth.
- 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 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 and add to the simmering potatoes. Cook for 5 minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 33.8 g, Cholesterol 37.2 mg, Fat 10.8 g, Fiber 5.8 g, Protein 17.1 g, SaturatedFat 2.5 g, Sodium 504.3 mg, Sugar 2.2 g
CHICKEN SPINACH SOUP
Make and share this Chicken Spinach Soup recipe from Food.com.
Provided by SJG3483
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Shred chicken.
- Toss with cornstarch.
- Tear spinach into bite-size pieces.
- Bring broth and ginger to a boil and stir in chicken.
- Stir in spinach and salt, bring to boil, reduce heat, and simmer 2 minutes.
Nutrition Facts : Calories 120.1, Fat 2, SaturatedFat 0.5, Cholesterol 43.9, Sodium 978.6, Carbohydrate 2.5, Fiber 0.9, Sugar 0.7, Protein 21.9
CREAMY CHICKEN-SPINACH SOUP
From Cooking Light. Per serving: 300 calories, 7 g fat, 24.7 g protein, 35 g carb, 2.6 g fiber, 68 mg cholesterol.
Provided by ratherbeswimmin
Categories Chicken
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Cook tortellini in a saucepan according to package directions, using 1 can of broth instead of water.
- Add in soup and remaining ingredients, stirring well.
- Bring to a boil; cover, lower heat to medium, and cook until thoroughly heated.
Nutrition Facts : Calories 260.9, Fat 7, SaturatedFat 2.7, Cholesterol 55.2, Sodium 534.3, Carbohydrate 26.2, Fiber 2.3, Sugar 5.1, Protein 23.4
CHICKEN & SPINACH TORTELLINI SOUP
Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings (2 quarts).
Number Of Ingredients 9
Steps:
- In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.
Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.
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