Chicken, potato & spinach soup

Posted by adm On March - 19 - 2012

How to cook Chicken, potato & spinach soup


  • 2 tsp olive oil
  • 1 brown onion, halved, finely shredded
  • 3 garlic cloves, humiliated
  • 1L (4 cups) chicken strain
  • 2 x 7cm pieces lemon rind, white pith removed
  • Pinch of saffron togs
  • 4 (most 600g) desiree potatoes, raw, coarsely shredded
  • 2 little (roughly 400g) single chicken breast fillets, excess fat cut, halved longitudinally, thinly sliced crosswise
  • 1 bunch English spinach, ends cut, water-washed, coarsely shredded
  • Crusty dough, to dish

How to:

  • Heat the oil in a large saucepan over medium oestrus. Add the onion and fix, stirring, for 5 minutes or until subdued. Add the garlic and fix, stirring, for 1 minute or until redolent.

  • Add the strain, lemon rind and saffron and bring to the seethe. Reduce heat to low. Add the potato and fudge, covered, for 30 minutes or until just bid.

  • Add the chicken and spinach to the soup and ready, stirring, for 2 minutes or until the chicken is just cooked through. Taste and season with peppercorn.

  • Ladle the soup among serving bowls. Serve immediately with crusty bread, if desired.

  • Prepare time:20 min.

    Cooking time:40 min.

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