Chicken, potato and spinach soup

Tuesday, July 10, 2012

This aromatic chicken soup is the ultimate pick-me-up - comfort food at it's best.

Preparation Time: 20 minutes
Cooking Time: 40 minutes

Ingredients (serves 4)

2 tsp olive oil
1 brown onion, halved, finely chopped
3 garlic cloves, crushed
1L (4 cups) chicken stock
2 x 7cm pieces lemon rind, white pith removed
Pinch of saffron threads
4 (about 600g) desiree potatoes, peeled, coarsely chopped
2 small (about 400g) single chicken breast fillets, excess fat trimmed, halved lengthways, thinly sliced crossways
1 bunch English spinach, ends trimmed, washed, coarsely chopped
Crusty bread, to serve

Method

Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the garlic and cook, stirring, for 1 minute or until aromatic.

Add the stock, lemon rind and saffron and bring to the boil. Reduce heat to low. Add the potato and cook, covered, for 30 minutes or until just tender.

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

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

Recipe from taste.com.au