Chicken, Spinach, and Potato Soup
This delicious, fresh soup combines all of the great features of a full dinner into one bowl.

Bring chicken thighs chicken stock and water to a simmer in a large saucepan over medium-high heat.

Reduce heat to medium-low and continue simmer in until the chicken is no longer pink in the center about 20 minutes.

Remove the chicken thighs and set aside to cool.

Reserve the broth.

While the thighs are cooling heat olive oil in a large pot over medium heat.

Stir in onion and garlic.

Cook and stir until the onion has softened and turned translucent about 5 minutes.

Add the potatoes then strain the reserved cooking liquid into the pot.

Bring to a boil over high heat then reduce heat to medium-low and simmer until the potatoes are tender about 25 minutes.