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Chicken Potato Spinach Soup

This home-style soup is the perfect blend of creamy and chunky texture (and it's a delicious use for last night's cooked chicken breast, too).
Chicken Potato Spinach Soup

Submitted By:

Dietary Interests: Gluten-Free , High Protein

Allergens: Dairy

Yield:

3 servings (960 ml)

Total Time:

20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Yield:

3 servings (960 ml)

Total Time:

20 Minutes

Print:

8.5x11

Difficulty:

Intermediate

Save To:

Recipe Book

Yield:

3 servings (960 ml)

Total Time:

20 Minutes 45 Seconds

Print:

8.5x11

Difficulty:

Simple

Save To:

Recipe Book

Ingredients

  • 1 cup (240 ml) chicken broth
  • 1 ½ cups (360 ml) milk [or cashew milk]
  • ½ medium (80 g) onion, peeled
  • 3 medium (415 g) russet potatoes, baked, halved, cooled, divided use
  • ½ teaspoon dried rosemary
  • 1 Tablespoon fresh spinach, steamed
  • 1 (125 g) boneless skinless chicken breast, cooked
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its highest speed.  Blend for 5 minutes 45 seconds.
  3. Reduce speed to Variable 3 and remove lid plug.
  4. Add spinach, one potato, chicken, salt, and pepper through the lid plug opening.  Blend for an additional 15 seconds.

Chef's Notes

  • This soup can easily be adjusted for one liking - cayenne, hot sauce, fresh herbs can all be added at the end.
  • If desired, onions may be sauteéd before blending for a milder taste.

Ingredients

  • 1 cup (240 ml) chicken broth
  • ½ cup (80 g) medium onion, peeled
  • 1½ cup (360 ml) milk, or cashew milk
  • 3 Tablespoon (415 g) medium russet potatoes, baked, halved, cooled, divided use
  • ½ teaspoon dried rosemary
  • 1 Tablespoon fresh spinach, steamed
  • 1 Tablespoon (125 g) boneless, skinless chicken breast, cooked
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
  2. Start the blender on its lowest speed, then quickly increase to its highest speed.
  3. Blend for 6 minutes or until heavy steam escapes from the vented lid.
  4. Reduce speed to Variable 3 and remove lid plug.
  5. Add spinach, one potato, chicken, salt, and pepper through the lid plug opening.
  6. Blend for an additional 15 seconds.

Chef's Notes

This recipe can easily be doubled in the 64-ounce container to have leftovers for the week. If desired, onions may be sauteéd before blending for a milder taste.

Ingredients

  • 1 cup (240 ml) chicken broth
  • 1 ½ cups (360 ml) milk [or cashew milk]
  • ½ medium (80 g) onion, peeled
  • 3 medium (415 g) russet potatoes, baked, halved, cooled, divided use
  • ½ teaspoon dried rosemary
  • 1 Tablespoon fresh spinach, steamed
  • 1 (125 g) boneless skinless chicken breast, cooked
  • ½ teaspoon kosher salt, optional
  • ½ teaspoon ground black pepper

Directions

  1. Place broth, milk, onion, two potatoes, and rosemary into the Vitamix container in the order listed and secure the lid.
  2. Run the Hot Soup Program or start the blender on its lowest speed, then quickly increase to its  highest speed.  Blend for 7 minutes 30 seconds.
  3. Reduce speed to Variable 3 and remove lid plug.
  4. Add spinach, one potato, chicken, salt, and pepper through the lid plug opening.  Blend for an additional 15 seconds.

Chef's Notes

  • Adjust the seasoning of the blend to your liking - cayenne, hot sauce, fresh herbs can all be added at the end.
  • If desired, onions may be sauteéd before blending for a milder taste.