Chicken And Parmesan Soup With Spinach Recipes

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CHICKEN AND PARMESAN SOUP WITH SPINACH RECIPE



Chicken and Parmesan Soup with Spinach Recipe image

This recipe for chicken and Parmesan soup with spinach is a far cry from dainty-it's packed with veggies, protein and flavor!

Provided by Cheryl Najafi

Categories     soups

Time 40m

Number Of Ingredients 11

1 Tbsp olive oil
1 medium onion (diced)
3/4 cup carrots (diced, about 2 medium)
1 1/2 lbs boneless, skinless chicken thighs (cut into 2" pieces)
2 cloves garlic (minced)
2 tsp marjoram
8 cups low-sodium chicken broth
5 oz baby spinach
1 - 15 oz can great northern beans (drained)
1/2 cup Parmesan cheese (grated)
salt and pepper (to taste)

Steps:

  • In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
  • Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
  • Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.

Nutrition Facts : Calories 282 kcal, Carbohydrate 17 g, Protein 35 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 1056 mg, Fiber 7 g, Sugar 3 g, UnsaturatedFat 3 g, ServingSize 1 serving

EASY SPINACH SOUP



Easy Spinach Soup image

This recipe is for a yummy spinach soup with scallions and carrots in chicken broth. Top with Parmesan cheese, if desired.

Provided by JULBREN1020

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 18m

Yield 6

Number Of Ingredients 8

2 ½ tablespoons butter
½ cup chopped carrots
½ cup chopped scallion
1 clove garlic, minced
6 cups chicken broth
½ cup orzo
1 (10 ounce) bag fresh spinach, chopped
salt and ground black pepper to taste

Steps:

  • Melt butter in a stockpot over medium heat. Add carrots, scallion, and garlic; cook and stir until scallion is soft, 1 to 2 minutes. Pour in chicken broth; bring to a boil. Add pasta and cook, stirring occasionally until tender yet firm to the bite, 5 to 10 minutes. Stir in spinach; cook until tender, 2 to 3 minutes more. Season with salt and pepper.

Nutrition Facts : Calories 136.8 calories, Carbohydrate 17 g, Cholesterol 17.7 mg, Fat 5.8 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 3.1 g, Sodium 1067 mg, Sugar 2.6 g

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

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 PARMESAN



Spinach Chicken Parmesan image

A family favorite. A classic dish with a Popeye-esque twist; so eat yer spinach (with chicken parmesan) and enjoy it, too!

Provided by KMSMOKEY

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 45m

Yield 6

Number Of Ingredients 9

⅓ cup grated Parmesan cheese
¼ teaspoon Italian seasoning
6 skinless, boneless chicken breasts
¼ cup chopped green onions
1 tablespoon butter
1 tablespoon all-purpose flour
½ cup skim milk
½ (10 ounce) package frozen chopped spinach, thawed and drained
1 tablespoon chopped pimento peppers

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a small bowl combine cheese and seasoning. Roll chicken pieces in cheese mixture to coat lightly. Set remaining cheese mixture aside. Arrange coated chicken pieces in an 8x8x2 inch baking dish.
  • In a small saucepan, saute green onion in butter/margarine until tender. Stir in flour, then add milk all at once. Simmer, stirring, until bubbly. Stir in drained spinach and pimiento and mix together. Spoon spinach mixture over chicken and sprinkle with remaining cheese mixture. Bake uncovered for 30 to 35 minutes or until tender and chicken juices run clear.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 3.6 g, Cholesterol 77.8 mg, Fat 4.8 g, Fiber 0.9 g, Protein 30.8 g, SaturatedFat 2.4 g, Sodium 185.4 mg, Sugar 1.4 g

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN



Chicken & White Bean Soup With Spinach & Parmesan image

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.

Provided by CookingONTheSide

Categories     Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

  • In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
  • Turn heat to low.
  • Season chicken breasts with salt and pepper; add to broth.
  • Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
  • Stir in baby spinach.
  • Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
  • Stir in basil; season with salt and pepper to taste.
  • Ladle soup into bowls and top with grated cheese.

SPINACH AND PARMESAN BAKED CHICKEN



Spinach and Parmesan Baked Chicken image

A quick and easy dish that is versatile and delicious! Serve with rice, or chop up the chicken and serve on top of linguine. I made this up the other day when going through my fridge for things I needed to use....and loved the result!

Provided by IndyEm

Categories     Chicken Breast

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 7

4 -6 chicken breasts, thawed
1/2-3/4 cup light sour cream
1 (8 ounce) can cream of mushroom soup (I used Fat free)
1/2 cup frozen spinach
3/4 parmesan cheese, grated
2 teaspoons garlic salt
2 teaspoons garlic powder

Steps:

  • Preheat oven to 350 degrees.
  • Place Chicken breasts in a 9x13 baker, and season with Garlic Salt and Powder to taste (You can also season with salt and pepper to taste).
  • Mix Sour Cream, Cream of Mushroom Soup, 1/4 C Parmesan Cheese and Frozen spinach together, pour over chicken.
  • Sprinkle remaining Parmesan cheese on top of chicken.
  • Bake at 350 for 30-35 minutes (May need a little bit longer, depending on the oven).
  • While chicken is baking, prepare rice/noodles/etc.
  • Enjoy!

Nutrition Facts : Calories 347.4, Fat 20, SaturatedFat 6.6, Cholesterol 102.9, Sodium 492.6, Carbohydrate 7.7, Fiber 0.7, Sugar 1.4, Protein 33.2

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