Herbed Chicken and Spinach Soup
“I love this slow cooker dish because it combines some of my favourite ingredients, such as savoury spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.” —Tanya MacDonald, Antigonish County, Nova Scotia
| Servings | Prep Time | Cook Time |
| 4servings | 20minutes | 4-1/2hours |
| Servings | Prep Time |
| 4servings | 20minutes |
| Cook Time |
| 4-1/2hours |
Ingredients
- 1 lb boneless skinless chicken thighs cut into 1/2-inch pieces
- 1 can kidney beans 16 oz, rinsed and drained
- 1 can chicken broth 14-1/2 oz
- 1 medium onion chopped
- 1 medium sweet red pepper chopped
- 1 celery rib chopped
- 2 tbsp tomato paste
- 3 garlic cloves minced
- 1/2 tsp minced fresh rosemary crushed (or 1/4 tsp dried rosemary)
- 1/2 tsp dried oregano
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 cups fresh baby spinach
- 1/4 cup Shredded Parmesan cheese
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
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Instructions
- 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.
Recipe Notes
Nutrition Facts
1-1/2 cups with 1 tablespoon cheese: 331 calories, 10g fat (3g saturated fat), 81mg cholesterol, 955mg sodium, 27g carbohydrate (7g sugars, 8g fibre), 33g protein.
