Recipe courtesy of Vitamix
Chicken Potato Spinach Soup
- Yield: 4 c (960 ml)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 233
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 39
- Dietary Fiber
- 4
- Sugar
- 6
- Protein
- 12
- Cholesterol
- 25
- Sodium
- 911
- Total: 25 min
- Prep: 20 min
- Cook: 5 min
Ingredients
1 cup (240 ml) chicken or vegetable stock
1 1/2 cups (360 ml) milk
1/2 small onion, peeled or about 1/3 cup chopped
3 (519 g) medium potatoes, baked or boiled, with skin (reserve 1 potato)
1/8 teaspoon dried rosemary
1 Tablespoon spinach, cooked or frozen
5 ounces (140 g) chicken breast, skinned and boned, cooked and cut up
Salt, to taste
Directions
- 1.Place broth, skim milk, onion, two potatoes, and rosemary into the Vitamix container and secure lid.
- 2.Select Variable 1.
- 3.Turn machine on and slowly increase speed to Variable 10, then to High.
- 4.Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
- 5.Reduce speed to Variable 3 and remove the lid plug.
- 6.Add spinach and reserved potato through the lid plug opening and blend until potato is chopped, about 10 seconds.
- 7.Drop in chicken and blend for an additional 5 seconds.
- For recipe variation, use vegetable bouillon cubes and omit chicken stock to make this recipe suitable for vegetarian diets.