Diet, Soup

Chicken, potato and spinach soup

Preparation Time

20 minutes

Cooking Time

40 minutes

Ingredients (serves 4)

  • 2 tsp olive oil
  • 1 brown onion, halved, finely chopped
  • 3 garlic cloves, crushed
  • 1L (4 cups) chicken stock
  • 2 x 7cm pieces lemon rind, white pith removed
  • Pinch of saffron threads
  • 4 (about 600g) desire potatoes, peeled, coarsely chopped
  • 2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
  • 1 bunch English spinach, ends trimmed, washed, coarsely chopped
  • Crusty bread, to serve


    1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.
    2. Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.
    3. Add the chicken and spinach to the soup and cook, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with pepper.
    4. Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.
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