Chicken And Spinach Soup Food

CHICKEN AND SPINACH SOUP WITH VEGETABLES

Steps:

• Season sliced chicken generously with paprika, oregano, basil, and salt.
• In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
• Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
• Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
• Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
• Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.

HERBED CHICKEN & SPINACH SOUP

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.

SPINACH CHICKEN SOUP

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.

CREAMY CHICKEN SPINACH SOUP RECIPE

Steps:

• In a large pot over medium heat, add the olive oil.
• Once hot, add the onion. Sauté until translucent, about 5 minutes.
• Add the mushrooms. Sauté until the mushrooms have shrunken in size, about 5 minutes.
• Add the chicken broth, heavy cream, salt, and pepper. Stir to combine.
• Add the spinach and chicken. Stir to combine.
• Bring to a boil, and lower to a simmer. Simmer for at least 10 minutes.

CHICKEN, SPINACH & SHIITAKE MUSHROOM SOUP

Steps:

• For the stock; put all the ingredients into a medium pot, cover with water, about 10 cups, and bring to a boil. Skim off the scum that floats to the surface, and simmer the stock until the chicken has cooked, about 1 1/2 hours. Leave the chicken to cool in the stock.
• For the soup, sweat the diced carrot, celery and onion in the oil in a medium pan together with the garlic until the vegetables are soft. Add the sliced shiitake mushrooms and fry until cooked.
• When the stock is ready, strain the liquid over the vegetables and mushrooms. You'll need 8 cups.
• Keep the chicken carcass and pick off the cooked meat in small pieces. Add this to the soup with the spinach, when the spinach has wilted in the soup add the nutmeg, salt and pepper.
• As an variation you may also add a poached egg or some grated parmesan on top of the soup.

CHICKEN AND SPINACH SOUP

Steps:

• Cook chicken, onion and garlic.
• Add next 6 ingredients, bring to a boil.
• Reduce heat, cover and simmer for 20 minutes.
• Add pasta and beans, cook 10 minutes longer.
• Serve with parmesan cheese.