Chicken, potato and spinach soup

Cooking Soups Chicken, potato and spinach soup

This aromatic chicken soup is the ultimate pick-me-up - comfort food at its best.

Lables: Egg free Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  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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2 tsp olive oil
1 brown onion, halved, finely chopped
3 garlic cloves, crushed
1L chicken stock
2 x 7cm pieces lemon rind, white pith removed
Pinch of saffron threads
4 desiree potatoes, peeled, coarsely chopped
2 small 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

Adv

Autors
Preparation time
20
Cooking time
40
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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