Chicken, Spinach, and Potato Soup ​

Servings: 4

Ingredients

	2 pounds chicken thighs skinless boneless chicken thighs
	4 cups chicken stock chicken stock
	6 tablespoons olive oil olive oil
	2 onions large onion thinly sliced
	8 cups water
	3/4 cup garlic chopped
	4 potatoes large potatoes cubed
	2 cans garbanzo beans (16 ounce) garbanzo beans drained
	2 bags spinach (10 ounce) fresh spinach
	1 cup diced roasted red peppers
	pepper salt and pepper to taste
	1/2 cup Parmesan cheese grated Parmesan cheese

Directions

Step 1 Bring chicken thighs, chicken stock, and water to a simmer in a huge saucepan over medium-high heat. Reduce heat to medium-low, and continue simmer in before chicken is no pinker in the guts, about 20 minutes. Take away the chicken thighs, and reserve to cool. Reserve the broth.

Step 2 As the thighs are cooling, heat essential olive oil in a huge pot over medium heat. Stir in onion and garlic. Cook and stir before onion have softened and turned translucent about five minutes. Add the potatoes, then strain the reserved cooking liquid into the pot. Bring to a boil over high temperature, then reduce heat to medium-low, and simmer before potatoes are tender, about 25 minutes.

Step 3 Slice the cooked chicken into cubes and enhance the simmering potatoes. Cook for five minutes, then stir in the garbanzo beans, spinach, and roasted pepper; simmer 10 more minutes. Season to taste with salt and pepper, and sprinkle with grated Parmesan cheese before serving.