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Bacon-Topped Chicken and Spinach Soup

Category Soup
Servings 2 servings
Calories 755 calories
Skill Required Medium
Duration 45 minutes

How does this soup taste so good? First of all, it’s got chicken, spinach, and a lot more veggies, each adding their distinct flavor. But its main secret is the crispy fried bacon that we’ve added just before the finish line. Bacon brings its smoky flavor to the table, and makes this soup truly memorable.




Ingredients
  • 6 bacon slices
  • 1 tablespoon vegetable oil
  • 2 chicken thighs, small-sized
  • Salt
  • Pepper
  • 1 ounce (30 grams) celery root, cubed
  • 1/2 carrot, chopped
  • 1 leek, thinly sliced (white part only)
  • 3 ounces (85 grams) baby carrots, canned
  • 2 cups (500 ml) chicken stock
  • Parsley
  • Thyme
  • 2 garlic cloves
  • 3 ounces (85 grams) baby spinach
Preparation
  • Heat a skillet over medium heat, add the bacon slices and cook them until crispy. Set the bacon aside.
  • Drizzle the vegetable oil in the same skillet and add the chicken thighs, skin-side down. Season them with salt and pepper.
  • Cook the thighs until golden on both sides, then set them aside.
  • Add the celery root, carrot, leek, and canned baby carrots in the remaining fat. Cook everything for 5 minutes, then transfer everything into a saucepan.
  • Pour the chicken stock and bring everything to a boil. Cover with a lid, reduce the heat, and simmer for 20 minutes.
  • In the meantime, cut the chicken thighs into small chunks. Add the chicken into the soup, along with parsley, thyme, salt, garlic, and spinach. Cover with a lid and simmer for 10 more minutes.
  • Serve the soup with crumbled fried bacon on top.
Nutrition Per Serving
Calories
755 kcal
Fat
57 g
Proteins
35 g
Carbs
27 g