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Nutrition Facts
Serving Size 1 (577g) Recipe makes 6 servings
Calories 355
Calories from Fat 119		(33%)
Amount Per Serving		%DV
	Total Fat 13.3g	20%
	Saturated Fat 3.0g	15%
	Monounsaturated Fat 7.0g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 62mg		20%
Sodium 551mg		22%
Potassium 894mg		25%
Total Carbohydrate 29.9g		9%
	Dietary Fiber 2.7g	10%
	Sugars 8.0g
Protein 28.0g		55%
detailed view... how is this calculated?

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Kittencal's Hearty Chicken Soup

Recipe #206939 | 1½ hours | 15 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Jan 22, 2007

This is a thick hearty delicious soup I make using my Kittencal's Best Chicken Stock/Broth (Crock Pot Option) but can be made using using canned broth. Add in some cooked rice or egg noodles also if desired! The spinach is only optional if you are not a spinach-lover then you can omit, I like to add it in! The success of this soup will depend on the quality of your chicken broth, so make certain to use the best broth available! You can adjust all amounts to suit taste and increase the chicken broth if desired, the exact amounts do not really matter for all ingredients.

SERVES 6 (change servings and units)

Ingredients

2 tablespoons olive oil
1 large onion, finely chopped
1 stalk celery, finely diced
2 tablespoons minced fresh garlic (or to taste)
2 teaspoons dried thyme
8 1/4 cups chicken stock (use homemade or good-quality canned, set 1/4 cup cold broth aside)
2 small russet potatoes, peeled and diced
2-3 large carrots (peeled and sliced about 1/4-inch thick)
1 (10 ounce) package frozen spinach, thawed (use all or half amount of spinach) (optional)
3 cups cooked chicken or cooked turkey
2 tablespoons flour
salt and black pepper (use lots black pepper)
cayenne pepper (or to taste) (optional)
grated parmesan cheese, cheesse (optional)

Directions

1
Heat oil and butter in a large pot over medium heat; add in onion, celery, garlic and thyme; cook stirring for about 4 minutes.
2
Add in 8 cups chicken stock with diced potatoes; bring to a boil, reduce heat and simmer until the potates are tender (about 15-20 minutes).
3
Using a potato masher mash the potatoes in the the stock.
4
Add in sliced carrots, spinach (if using) and cooked chicken; bring to a boil, reduce heat cover and simmer for about 30 minutes over low heat.
5
Season with salt, pepper and cayenne (if using) to taste.
6
In a small bowl combine 1/4 cup room temperature or cold stock with flour until smooth; add into the simmering broth and cook until thickened (about 5 minutes).
7
Ladle into serving bowls and sprinkle with grated parmesan cheese if desired.

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Featured Reviews for This Recipe

From: mikekey

On Feb 8, 2009

This is a very tasty soup. I liked adding the potatoes to thicken it up. I made as written, except forgot to put the Parmesan on the table to top it. I will try it again with some egg noodles, as suggested. Thanks for a keeper!

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From: DJoy

On Jul 31, 2007

The soup was very tasty but I will try cooking it without the spinach (I used a whole package) next time because mine didn't look as nice as the photos.

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From: yogiclarebear

On Mar 16, 2007

Yum yum! This soup is so warm and cozy. I wish I wouldn't have mashed up the potatoes though. Next time I'll leave them diced. I used the whole 10 oz package of spinach. YUM! I also skipped the oil, not necessary in my opinion. Just a pinch of cayenne for me.

2 people found this review helpful

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From: Abby Girl

On Feb 11, 2007

This is "clean out cupboards and fridge/freezer month" for me. I go away on holidays and my kids duplicated staples that I already had in my cupboard... add more stuff to the freezer. What am I going to do with 5 different jars of prepared pasta sauce???(uggg!!!) This, is why I love Zaar so much!!! Odds and ends ended up in this soup. I didn't have any thyme, so I used coriander. I used a mix of Maggi and Knoor chicken stock....finished up my garlic, so probably had more than 2 T....half a package of spinach....5 cups of cooked chicken (got bag of frozen cooked cubed chicken from Costco...works well in casseroles and soups but awful in anything else...won't do that again!!!!).... approx. 3 T lentils and 1/2 cup elbow macaronni. I did use 1 tsp of cayenne, but had to add more water to tone it down...it got a little too peppery. I eye balled the flour, mixed it with cold water until smooth, then added some of the hot soup to the flour/water mix and then into the pot. I added the heel end (hard part) of some parmesan cheese to the pot so it would melt down and give it a nice cheesy flavour (parmesan cheese heels can be frozen and added to soups and stews). This turned out to be a wonderful, thick, "rocked with flavour" soup...just the way we like them!!!! I would truly recommend this recipe. Thanks Kit for another winner!!! P.S. Do you ever leave your kitchen...curious minds are asking??? I hope not because we are all benefiting from it! Keep on rolling those 5 stars recipes out!!! Abby

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