Best Herbed Chicken Spinach Soup Recipes

CHICKEN AND SPINACH SOUP WITH VEGETABLES

Steps:

• Season sliced chicken generously with paprika, oregano, basil, and salt.
• In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
• Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
• Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
• Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil.
• Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.

HERBED CHICKEN & SPINACH SOUP

Steps:

• 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.

SPINACH CHICKEN SOUP

Steps:

• Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
• When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
• Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

HERB CHICKEN SOUP WITH SPRING VEGETABLES

Steps:

• Tie the parsley, tarragon, and thyme sprigs and bay leaf together with kitchen twine and put in a large saucepan with the onion, carrot, celery, lemon zest, and chicken breasts. Cover with the broth, bring just to a boil over high heat, skim off any foam that comes to the surface. Adjust the heat to very low and cover. Cook the chicken until firm to the touch, about 20 minutes. Remove the chicken to a platter, when cool enough to handle and pull into large strips; discard the bones.
• When ready to serve, add the asparagus, peas, and mushrooms to the broth. Cook until the vegetables are just tender, about 3 to 5 minutes, and remove herb bundle. Return chicken to the broth and warm through.
• Divide chicken between 4 large soup bowls and ladle some broth and vegetables into each bowl. Garnish each soup with the chopped parsley and tarragon. Serve.

CREAMY CHICKEN SPINACH SOUP RECIPE

Steps:

• In a large pot over medium heat, add the olive oil.
• Once hot, add the onion. Sauté until translucent, about 5 minutes.
• Add the mushrooms. Sauté until the mushrooms have shrunken in size, about 5 minutes.
• Add the chicken broth, heavy cream, salt, and pepper. Stir to combine.
• Add the spinach and chicken. Stir to combine.
• Bring to a boil, and lower to a simmer. Simmer for at least 10 minutes.

BAKED HERBED CHICKEN WITH SPINACH, MUSHROOMS, PROSCUITTO RECIPE - (3.8/5)

Steps:

• Preheat oven to 375 spray a 13/9" pan with Pam put 2 layers of chicken in pan, cover with prosciutto, top with spinach, sprinkle with a little kosher salt and coarse black pepper top with mushrooms whisk together olive oil, wine and savory herb envelope then pour over everything. Lay a piece of foil over (not tight) bake for 30 minutes top with cheese and bake for 5 minutes more.

HERBED CHICKEN AND SPINACH MEATBALLS

Steps:

• Blanch the spinach: Plunge leaves a handful at a time into a pot of boiling water. Leave just long enough to wilt, about 30 seconds, then drain in a colander and cool under running water. Remove and squeeze wilted leaves into a ball. Using a large knife, roughly chop spinach on a cutting board - you should have about 2 cups. Squeeze into a ball again to remove excess water. (This may be done several hours or up to a day in advance and refrigerated.)
• In a large bowl, put chicken, salt, pepper, lemon zest, cayenne, nutmeg, fennel seeds, cinnamon, spinach, cilantro, chile, egg, bread crumbs and cream. Using your clean hands, knead everything together, mixing well. Leave to absorb seasoning for 15 minutes or overnight.
• Test for seasoning: Take a small amount and flatten into a thin patty. Quickly cook in a small skillet, about 1 minute per side. Taste, then adjust the mixture's seasoning if necessary.
• Using an ice cream scoop or spoon, form 24 rough balls and place on a baking sheet. (The mixture will be soft.) Lightly sprinkle the balls with a very small amount of flour.
• Set a large, wide skillet over medium-high heat. Add olive oil to a depth of 1/4 inch. When oil is wavy, use a spoon to help slip in balls into skillet. Gently fry the balls without crowding. Adjust heat as necessary (high heat will make them tough.) Cook for about 4 minutes per side; they should be golden brown, not too dark. Serve with lime or lemon wedges.

SPINACH SOUP WITH CORIANDER, CINNAMON AND ALLSPICE

Steps:

• Heat the olive oil over medium heat in a large, heavy soup pot or Dutch oven, and add the onion and celery. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt and the garlic and cook, stirring, until the garlic smells fragrant, 30 seconds to 1 minute.
• Add the stock, rice, bouquet garni, and salt to taste, and bring to a boil. Reduce the heat, cover and simmer 30 minutes. Remove the bouquet garni. Stir in the spinach and spices, cover and simmer 5 minutes, stirring once or twice. The spinach should wilt but should maintain its bright color.
• Using a hand blender that has a powerful motor, or in batches in a regular blender, purée the soup. If using a regular blender, fill only halfway and cover the top with a towel pulled down tight, rather than the lid, because hot soup will push the top off if the blender is closed airtight. Return to the pot and heat through, stirring. Whisk 1 teaspoon cornstarch into 1 cup of the yogurt, and whisk into the soup. Season to taste with salt and pepper.
• If you want a pungent, garlicky yogurt garnish, mash the remaining garlic to a paste with a pinch of salt in a mortar and pestle. Stir into the remaining yogurt. Serve the soup, garnishing each bowl with a swirl of the yogurt and a sprinkling of chopped walnuts.

HERBED CHICKEN SOUP

Steps:

• In a Dutch oven or soup kettle, place the first 13 ingredients. Cover and bring to a boil; skim fat. Reduce heat; cover and simmer for 1-1/2 hours or until chicken is tender., Remove chicken; allow to cool. Debone and cut into chunks. Skim fat from broth; bring to a boil. Return chicken to kettle. Add frozen noodles and cook for 20 minutes or until tender, or add cooked noodles and heat through. Remove bay leaf.

HERBY SPINACH-AND-RICE SOUP WITH TURMERIC

Steps:

• Cook 2 tablespoons oil and cumin seeds in a small skillet over medium, swirling pan, until seeds are fragrant, darkened slightly in color, and sizzling, about 1 minute. Transfer to a bowl; let cool completely. (Oil can be stored in an airtight container at room temperature up to 1 week.)
• Heat a medium saucepan over medium; swirl in remaining 3 tablespoons oil. Add shallots and garlic, season with salt, and cook, stirring occasionally, until translucent, 3 to 5 minutes.
• Stir in rice, potato, and turmeric; cook, stirring, 1 minute. Add broth and 1 cup water; bring to a boil. Season with salt, reduce heat, and simmer, partially covered, until flavors meld and potato and rice are cooked and very tender, about 30 minutes. Remove from heat; stir in spinach, herbs, and lemon juice. Season with salt and pepper.
• Ladle into bowls. Whisk yogurt and spoon into the soup, along with cumin-seed oil and more herbs and lemon juice; serve.