Chicken and Parmesan Soup with Spinach Recipe
This recipe for chicken and Parmesan soup with spinach is a far cry from dainty—it's packed with veggies, protein and flavor!
Ingredients
- 1 Tbsp olive oil
- 1 medium onion diced
- 3/4 cup carrots diced, about 2 medium
- 1 1/2 lbs boneless, skinless chicken thighs cut into 2" pieces
- 2 cloves garlic minced
- 2 tsp marjoram
- 8 cups low-sodium chicken broth
- 5 oz baby spinach
- 1 - 15 oz can great northern beans drained
- 1/2 cup Parmesan cheese grated
- salt and pepper to taste
Instructions
- In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
- Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
- Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.
Notes
This is a meal where you’ll definitely want enough for leftovers!
Nutrition
Calories: 282kcal | Carbohydrates: 17g | Protein: 35g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 102mg | Sodium: 1056mg | Potassium: 655mg | Fiber: 7g | Sugar: 3g