Chicken, Spinach and Bean Soup

  • Difficulty: Basic
  • one hour and 20 minutes
  • 2 servings

With its plenty of protein within, this soup is warm, tasty, and perfect to make on a weekend afternoon. It’s got chicken, spinach, beans, and lots of spices. Plus, if you want to make it extra savory, thicken it with a touch of heavy cream.

Ingredients Needed for Chicken, Spinach and Bean Soup

5 ounces of baby spinach salt 1 cup parmesan, shredded 2 cups of chicken stock 1 tablespoon vegetable oil 2 garlic cloves 7 ounces of chicken breast pepper marjoram 3.5 ounces of white bean, canned croutons ¼ cup yogurt

How to Cook Chicken, Spinach and Bean Soup

  1. Add the baby spinach in a large blender. Season with salt, add parmesan, and pour 2 tablespoons of chicken stock. Blend everything into a smooth pesto sauce.
  2. Heat the vegetable oil in a saucepan over medium heat. Add the garlic cloves, and take them out after 1 minute.
  3. Add the chicken, carrot, and cook them until the chicken starts to brown.
  4. Pour the chicken stock, cover with a lid, and simmer everything for 20 minutes.
  5. Take out the chicken, add the pesto, cover with a lid and let it simmer for 20 more minutes.
  6. Season with salt, pepper, dried marjoram, and cook gently for 10 more minutes.
  7. Add the canned beans and simmer further for 10 minutes.
  8. Slice the chicken into small bits, and add them to the soup. Gently simmer for 10 minutes.
  9. Turn off the heat and pour the soup into 2 bowls.
  10. You can serve it with croutons!

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