Kittencal's Hearty Chicken Soup
by Tavolino
A comforting and thick chicken soup featuring tender potatoes, carrots, and optional spinach, thickened with a simple flour-stock mixture for a rich, satisfying texture.
Ingredients
- Olive oil 30 ml
- Onion 1 large
- Celery 1 stalk
- Fresh garlic 2 tbsp
- Dried thyme 2 tsp
- Chicken stock 2 l
- Russet potatoes 2 small
- Carrots 3 large
- Frozen spinach 280 g
- Cooked chicken or turkey 450 g
- Flour 2 tbsp
- Salt to taste
- Black pepper to taste
- Cayenne pepper to taste
- Parmesan cheese to taste
Preparation
- 1
Heat 30 ml olive oil in a large pot over medium heat.
- 2
Add 1 large chopped onion, 1 diced celery stalk, 2 tbsp minced garlic, and 2 tsp dried thyme to the pot.
- 3
Sauté the vegetables for about 4 minutes while stirring.
- 4
Reserve 60 ml of the chicken stock for later. Add the remaining 1.94 l chicken stock and 2 peeled, diced potatoes to the pot.
- 5
Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender.
- 6
Use a potato masher to mash the potatoes directly in the stock to thicken the soup.
- 7
Add 3 sliced carrots, 280 g thawed spinach, and 450 g cooked chicken or turkey to the pot.
- 8
Bring the soup back to a boil, then cover and simmer on low heat.
- 9
Season the soup with salt, black pepper, and cayenne pepper to taste.
- 10
In a small bowl, mix the reserved 60 ml stock with 2 tbsp flour until smooth.
- 11
Stir the flour mixture into the simmering soup and cook until thickened.
- 12
Ladle into bowls and serve with grated parmesan cheese if desired.