This delicious, fresh soup combines all of the great features of a full dinner into one bowl.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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

297 calories; 10.8 g total fat; 37 mg cholesterol; 504 mg sodium. 33.8 g carbohydrates; 17.1 g protein; Full Nutrition


Reviews (61)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/09/2009
This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans red peppers and parmesan cheese which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good and if you're using bouillion I highly recommend "Better than Bouillion" - lower in sodium and tastes more like real chicken broth straight from the stock pot! Read More
(36)

Most helpful critical review

Rating: 2 stars
11/28/2011
I did not care for this recipe. Read More
(1)
78 Ratings
  • 5 star values: 50
  • 4 star values: 20
  • 3 star values: 6
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/09/2009
This was the greatest recipe for soup I have ever had!!! I omitted the garbanzo beans red peppers and parmesan cheese which took the calories per cup down to 150 - I think it's the olive oil that makes it taste so good and if you're using bouillion I highly recommend "Better than Bouillion" - lower in sodium and tastes more like real chicken broth straight from the stock pot! Read More
(36)
Rating: 4 stars
10/05/2009
Great recipe! My husband even likes it (and he's not a big broth soup fan). I added a roma tomato mushrooms and topped with avocado. Delicious! Read More
(19)
Rating: 4 stars
06/19/2008
I liked this one. I tried it with white rice. I served some rice on a bowl then I served the soup on top and it tasted really good. Read More
(16)
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Rating: 5 stars
01/22/2012
I made this recipe because I was trying to empty out my fridge. I did not make this recipe because I thought it sounded like a great recipe I thought that it would be filling and help make room for new stuff. Was I ever wrong!! This was really good. My dad who does not like soup took seconds!! Without being asked. I made this mostly how it calls for except that I sauteed cut up chicken thighs I didn't poach and shred. And I used an immersion blender to chunk up the potatoes a bit after they were mostly cooked. I did end up shredding some of the chicken in the process but it worked. Will definitely be making this again. Read More
(12)
Rating: 5 stars
11/02/2010
This soup is AWESOME! Hubby and I were able to stop eating it ONLY after our stomachs protested that they were way too full! Very filling soup. Made a few changes: 1/2 diced onion 1 1/2 t. salt 1/2 t. miso. I didn't have roasted red peppers so I used 1/2 c. diced green pepper and roasted it in a black iron skillet in 1 t. olive oil and 1/2 t. sugar (could use soy sauce instead of sugar if not using miso) till the edges were brown. Left out the Parmesan cheese and served over jasmine rice. Added pepper to taste in individual bowls. This is definitely going in our regular rotation! YUM!! Read More
(11)
Rating: 4 stars
03/28/2011
Excellent soup! Instead of poaching the chicken I browned it with lemon pepper seasoning in the soup pot. That added a lot of flavor to the broth. Also added some carrots celery and leeks that I needed to use up (and let's face it you can never go wrong putting those veggies in a soup!). Used 4 cups water and 4 cups chicken stock. Read More
(9)
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Rating: 5 stars
09/15/2008
A great comfort food and perfect for a rainy day. I love soups anyway but this one was quick easy and fairly inexpensive to make. I liked that it was easy on the stomach and YUMMY too! Read More
(7)
Rating: 5 stars
01/11/2011
Just made this and it was amazing! (I didn't have any garbanzo beans or red peppers) The only thing I did differently was to add a bunch of diced carrots to the onion/garlic mixture. I will make this again! Read More
(6)
Rating: 4 stars
05/12/2012
This is a tasty dish however I would double to triple the spinach and red pepper. I added a tomatoe which tasted great in it also I don't think I'll add garbanzo beans again they're kinda outta place in this dish...textures off. Otherwise everything else was really good. Read More
(6)