rosemary chicken and spinach soup
So good on a rainy fall evening. Serve with hot biscuits. Did not include slow cook crock pot time in cook time.
prep time
25 Min
cook time
35 Min
method
---
yield
6 to 8
Ingredients
- 1 - roasting chicken 4 to 5 lbs
- 3 cups water
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon rosemary
- 3 tablespoons butter
- 1 large onion diced
- 2 large celery stalks diced
- 2 large russet potatoes peeled and diced (small bite size pieces)
- 2 large carrots diced
- 4 cloves garlic finely diced
- 1 - bag fresh baby spinach
- 1 box 32oz chicken stock
- 3 tablespoons olive oil
- - salt and pepper
How To Make rosemary chicken and spinach soup
-
Step 1the morning you want your soup for dinner put roaster chicken (remove inards from cavity and pat dry) in crockpot and add 3 cups water. Spread 3 tablespoons of butter on top of chicken and sprinkle with garlic powder, onion powder salt pepper and rosemary cover and set on low for at least 8 hours
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Step 2Put chicken on plate and let cool then shread chicken from bone and skin. reserve all liquid in crock pot. In a large soup pot put 2 to 3 tablespoons of olive oil once heated put carrots, celery, onion in pot and saute until onions are soft. Add baby spinach and garlic and saute further until spinach is wilted. Add potatoes, shredded chicken all reserved broth from crock pot and 1 box of chicken broth, salt and pepper to taste Bring to a boil then simmer on med low for 30 min. Serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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