Herbed Chicken & Spinach Soup
TOTAL TIME: Prep: 20 min. Cook: 4-1/2 hours
YIELD: 4 servings.
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
Ingredients
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1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) chicken broth
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1 medium onion, chopped
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1 medium sweet red pepper, chopped
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1 celery rib, chopped
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2 tablespoons tomato paste
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3 garlic cloves, minced
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1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
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1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
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1/2 teaspoon dried oregano
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1/4 teaspoon salt
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1/4 teaspoon pepper
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3 cups fresh baby spinach
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1/4 cup shredded Parmesan cheese
Directions
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1.
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.
Nutrition Facts
1-1/2 cups with 1 tablespoon cheese: 331 calories, 10g fat (3g saturated fat), 81mg cholesterol, 955mg sodium, 27g carbohydrate (7g sugars, 8g fiber), 33g protein.
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