Ground Chicken And Spinach Soup Recipes

HERBED CHICKEN & SPINACH SOUP

Herbed Chicken & Spinach Soup image

I love this slow cooker dish because it combines some of my favorite ingredients, such as savory 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

Provided by Taste of Home

Categories Lunch

Time 4h50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red pepper, chopped
1 celery rib, chopped
2 tablespoons tomato paste
3 garlic cloves, minced
1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups fresh baby spinach
1/4 cup shredded Parmesan cheese

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.

Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.

CHICKEN & SPINACH TORTELLINI SOUP

Chicken & Spinach Tortellini Soup image

Shredded rotisserie chicken is complemented by fresh green spinach and cheese tortellini in this quick-to-fix soup. It makes a great starter or a light meal with a salad and crusty bread. -Charlene Chambers, Ormond Beach, Florida

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 8 servings (2 quarts).

Number Of Ingredients 9

Ingredients

1-1/2 cups sliced fresh mushrooms
2 tablespoons butter
2 garlic cloves, minced
4 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 package (9 ounces) refrigerated cheese tortellini
4 cups shredded rotisserie chicken
1 package (6 ounces) fresh baby spinach, coarsely chopped
1/2 teaspoon pepper
8 teaspoons grated Parmesan cheese

Steps:

In a Dutch oven, saute mushrooms in butter until tender. Add garlic; cook 1 minute longer., Add broth and bring to a boil. Stir in tortellini; return to a boil. Cook for 7-9 minutes or until tender, stirring occasionally. Add the chicken, spinach and pepper; cook until spinach is wilted. Sprinkle each serving with 1 teaspoon cheese.

Nutrition Facts : Calories 287 calories, Fat 12g fat (5g saturated fat), Cholesterol 90mg cholesterol, Sodium 1130mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein.

SPINACH CHICKEN SOUP

Spinach Chicken Soup image

Provided by Food Network

Yield 2 servings

Number Of Ingredients 9

Ingredients

2 cups chicken broth
2 cups water
1 teaspoon Dijon mustard
1 clove minced garlic
8 to 10 ounces fresh spinach
4 sliced country French or Tuscan bread
2 tablespoons of either green olive paste, pesto or sundried tomato puree
2 cups bite-sized chunks of skinned cooked roasted chicken
Salt and freshly ground black pepper

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.

GROUND CHICKEN AND SPINACH SOUP

Ground Chicken and Spinach Soup image

Provided by My Food and Family

Categories Home

Time 40m

Number Of Ingredients 10

Ingredients

1 pound ground chicken
1 1/2 tablespoon cumin, divided
1/2 tablespoon onion flakes
1/2 tablespoon garlic powder
2 boxes (10-ounce each) frozen chopped spinach
1 cup chicken broth
2 cans (14.5-ounce each) seasoned diced tomatoes
2 tablespoons sea salt
2 tablespoons dried parsley
1 tablespoon black pepper

Steps:

Brown ground chicken in a skillet and season with 1 tablespoon cumin, onion flakes and garlic powder.
Meanwhile, slightly defrost the spinach in the microwave oven (2 minutes) and add to a large pot. Add the chicken broth. Add canned tomatoes, with juice to the large pot and finally the ground chicken (without straining). Stir all ingredients in the pot. Add to the pot the remaining spices and bring to a boil for 2 minutes.
Reduce heat to a simmer and cover for 30 minutes.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

CHICKEN AND SPINACH SOUP

Chicken and Spinach Soup image

This was origninally a Bick's recipe which called for 2/3 cup of Bick's onion relish, however, since I never have onion relish on hand I've changed the recipe to use a chopped onion instead. It's really good soup and pretty healthy too!

Provided by thepurpleturtle

Categories Lunch/Snacks

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb ground chicken
1 onion, chopped
2 garlic cloves
6 cups chicken broth
1 (28 ounce) can diced tomatoes
10 ounces frozen chopped spinach (thawed and drained)
1 1/2 teaspoons basil
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup pasta shells
1 (19 ounce) can white kidney beans
grated parmesan cheese, to sprinkle on top (optional)

Steps:

Cook chicken, onion and garlic.
Add next 6 ingredients, bring to a boil.
Reduce heat, cover and simmer for 20 minutes.
Add pasta and beans, cook 10 minutes longer.
Serve with parmesan cheese.

Nutrition Facts : Calories 227.8, Fat 3.8, SaturatedFat 0.9, Cholesterol 39.7, Sodium 1203.4, Carbohydrate 26.4, Fiber 5.9, Sugar 6.5, Protein 22.8

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