Chicken Spinach Soup Paleo Recipes
SPINACH CHICKEN SOUP
Provided by Food Network
Yield 2 servings
Number Of Ingredients 9
Steps:
- Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
- When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
- Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.
CHICKEN & SPINACH SOUP (PALEO)
Make and share this Chicken & Spinach Soup (Paleo) recipe from Food.com.
Provided by heatherhopecs
Categories Chicken Breast
Time 50m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- In large stock pot, brown the chicken in half the coconut oil. Set aside.
- Cook the chopped onion and zucchini with the other tbsp of coconut oil. Cook till onions are translucent.
- Add bag of spinach, oregano, thyme, ground red pepper, can of tomatoes. Cook till spinach is softened.
- Add the chicken broth and browned chicken. Add the chopped cauliflower.
- Bring to boil, simmer for 10-15 minute
- Add salt and pepper to taste.
- Sprinkle each serving w/ a little parmesan (optional).
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.
BUTTERNUT SQUASH-SPINACH-CHICKEN SOUP
haven't tried it yet but it sounds delicious! from the cookbook "500 (Practically) Fat-Free One-Pot Recipes" by Sarah Schlesinger
Provided by ellie3763
Categories One Dish Meal
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/4 cup broth in a large pot. Add chicken, onions, nutmeg, and cumin, and sauté until onions begin to soften, about 4 minutes. Stir in jalapeno pepper.
- Add remaining broth and squash. Bring to a boil, reduce heat, and simmer until chicken is cooked through, about 20 minutes.
- Stir in the spinach and chickpeas, and simmer for 5 more minutes.
Nutrition Facts : Calories 167.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 44.2, Sodium 72.6, Carbohydrate 15.9, Fiber 3.9, Sugar 3.8, Protein 21.5
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