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Herbed Chicken & Spinach Soup

 Herbed Chicken & Spinach Soup
I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.—Tanya MacDonald, Antigonish County, Nova Scotia
4 ServingsPrep: 20 min. Cook: 4-1/2 hours

Ingredients

  • 1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) chicken broth
  • 1 medium onion, chopped
  • 1 medium sweet red pepper, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/4 cup shredded Parmesan cheese

Directions

  • In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and
  • cook on low for 4-5 hours or until chicken is tender. Stir in
  • spinach; cook 30 minutes longer or until spinach is wilted. Top with
  • cheese.
  • Yield: 4 servings.

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Herbed Chicken & Spinach Soup (continued)

Nutritional Facts: 1-1/2 cups with 1 tablespoon cheese equals 331 calories, 10 g fat (3 g saturated fat), 81 mg cholesterol, 955 mg sodium, 27 g carbohydrate, 8 g fiber, 33 g protein.