Chicken, potato and spinach soup

Chicken, Potato and Spinach Soup

Prep Time 10 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 30 minutes
Servings 4
Author CASA Veneracion


  • the back of a 2 kg. chicken
  • 1 onion
  • 4 to 6 garlic
  • 1/2 teaspoon peppercorns
  • salt
  • 2 cups potatoes diced
  • 12 large basil leaves (or 1 tsp. of dried basil)
  • the leaves from 2 to 3 sprigs of thyme (or 1/2 tsp. of dried thyme)
  • freshly cracked black pepper
  • a bunch of spinach leaves as much or as little as you like


  • Chop the chicken into three to four portions. Place in a pot, cover with water and bring to the boil. Remove scum as it rises. Lower the heat, add the onion, garlic, peppercorns and about a tablespoonful of salt. Cook slowly for 30 to 40 minutes.
  • Scoop out the chicken and allow to cool on a plate.
  • Strain the broth and pour back into the pot. Add the diced potatoes, sprinkle with more salt, and bring to the boil.
  • Lower the heat, add the basil and thyme, sprinkle with black pepper, and simmer until the potatoes are soft, about 20 minutes.
  • Meanwhile, debone the chicken.
  • Pour everything into the blender and process until smooth.
  • Pour the thick soup back into the pot, add the chicken meat and spinach. Cook over low heat, with occasional stirring, for about 10 minutes or until the spinach leaves are wilted and the chicken meat is heated through. Taste one last time and adjust the seasonings, if needed, before serving.