Not a chicken noodle soup this time, but a Chicken Soup with Potato, White Beans and Spinach. Equally easy, especially when you have your own chicken stock in the freezer or if you want to use store-bought chicken stock. A great soup when the weather is not up to par with the season. No added fat, and flavorful because of the added potatoes, spinach and white beans.
When you know how to make a good chicken stock, I would suggest you make some for this soup and make some more to keep in your freezer, for a next time. A good chicken stock is priceless. It is a fantastic starting point for so many soups. The flavor is not overwhelming, it can be combined with anything; it’s like a blank canvas for soups. And furthermore, chicken stock is great for sauces as well, or to use instead of water when you cook rice, pasta or grains.
I always have stock in stock and when I use up the last pint, I make fresh again; never want to be without chicken stock. In a previous soup recipe, I described how I make it, click here and scroll down the page.
For current Chicken Soup with Potato, White Beans and Spinach, it is clear that this soup is without noodles, and that the potatoes and white beans are the alternative carbohydrate source in this recipe.
The soup is filled with a lot of ingredients, but the broth is still clear; the potatoes are just done and the white beans are not cooked to mash, so the soup is not thickening. If you like a thicker soup, by all means cook it a little longer, until the beans are soft. Hold back the spinach and chicken and add these later. Run your immersion blender and thicken the soup, then add the spinach and chicken and make sure the soup is warm.
Most of my recipes are for two, but I usually make soup for four, so I can put 2 in the freezer and have something for an easy night. This recipe is one of those for four.