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Chicken, Bean, and Spinach Soup

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If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food. I’ve been packing this soup for my lunches at work, and the soup keeps me well satiated for hours, enough for me to have my work-out around 5:00 pm.

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Here are step-by-step photos that show every simple step in making this recipe. First, you cook chopped onion and chopped green bell pepper in the soup pan, and then remove vegetables from the pan. Then, in the same pan, you saute chicken slices in 1 tablespoon of olive oil. Generously sprinkle the chicken with oregano, basil and paprika:

Cooking chicken breast sliced in spices

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Return cooked onions and green bell peppers, along with chopped carrots, to the pan with cooked chicken:

cooking onions, green bell peppers, and adding chopped carrots and cooked chicken slices

Add fresh chopped tomatoes. Deliciousness – I love tomatoes!

Adding chopped tomatoes together with chopped green bell pepers, onions, chicken, and carrots

Add red kidney beans. Rinse them before adding.

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Add fresh spinach:

adding spinach to the chicken, red kidney beans, cooked green bell peppers, carrots, and tomatoes

Finally, you will add chicken broth and water, plus more of oregano and basil and you will cook the soup for 20-25 minutes until carrots and chicken are cooked through. That’s it! Enjoy!

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Chicken, Bean, and Spinach Soup

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yield: 10 servings

Chicken, Bean, and Spinach Soup

Ingredients

  • 2 tablespoons olive oil (divided)
  • 1 small onion, chopped
  • 1 green bell pepper, chopped
  • 1 pound chicken breast or tenders
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 1 large carrot, peeled and cubed into very small cubes
  • 5 medium tomatoes, chopped
  • 1 can (15 oz) red kidney beans, drained
  • 3 cups fresh spinach
  • 4 garlic cloves, minced
  • 4 cups (32 oz) chicken broth
  • 2 cups water
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • salt

Instructions

  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.
http://juliasalbum.com/2014/10/chicken-bean-and-spinach-soup/

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{ 20 comments… add one }
  • Monique October 23, 2014, 4:23 pm

    I guess I have to make this also:)

  • Matt October 23, 2014, 8:16 pm

    Looks good!

  • Liz October 23, 2014, 9:06 pm

    What a gorgeous, tasty soup! And it’s hearty enough that the hubby will love it, too!

    • Julia October 27, 2014, 2:57 pm

      Thank you, Liz!

  • Peter October 25, 2014, 4:23 pm

    Oh my gosh Julia, what a flavorful and hearty soup . Do you have a spare cup? Or do I have to make it on my own 🙂

    • Julia October 27, 2014, 2:56 pm

      Thank you! The soup is all gone! 🙂 I ate it all!

  • ahu @ ahueats October 26, 2014, 7:23 am

    Julia – I really think you take the award for most colorful and beautiful recipes! They literally pop off the screen. This looks beautiful and healthy.

    • Julia October 27, 2014, 2:55 pm

      Thank you – you are so sweet! The soup is really good – I’ve been eating it for lunch for a whole week!

  • Monica January 24, 2015, 7:55 pm

    I made this altering only slightly but i just noticed once i opened recipe the marjoram wasn’t in the detailed instructions. So mime is minus marjoram but still delicious. I love cooking with fresh ingredients. Thank you for the recipe!

  • Julie February 25, 2015, 12:42 pm

    Have made this a couple times now and it is absolutely delicious! Made it according to directions the first couple times but then started adding frozen corn and about a teaspoon of siracha(spelling? :)) for a little heat…great!

  • Megan January 21, 2016, 6:22 am

    Can u make this in the slowcooker?

  • Krystel February 10, 2016, 1:57 pm

    I love spinach but was fairly skeptical of trying it in a soup… Well… Skeptic no more! I made this soup exactly as it’s written and it’s colourful, flavourful, filling and DELICIOUS! I wouldn’t change a thing. And I’ll be making it again!

    It should freeze okay right? (if by some chance there happens to be leftovers… ;))

  • Nicole February 23, 2016, 11:11 am

    Made this according to directions just added my own fresh jarred tomatoes from the garden! Delicious!!

  • jen February 23, 2016, 6:02 pm

    I wonder how this would do in a crock pot?? I bought all of the ingredients that I didn’t have, and now my week is going nutty on me. I would LOVE to have this in the crock tomorrow so I can eat quickly between “things” tomorrow evening. Just not sure about the fresh tomatoes in the crock…. any thoughts??? ~ jen

  • Emilia April 20, 2016, 5:59 pm

    Delicious! Just made this and it will become a new staple of our meal rotations for awhile. (And in case this applies to others: I used diced canned tomatoes. They tasted metallic but a few splashes of lemon juice got rid of that taste.)

  • Steve May 18, 2016, 12:48 pm

    Made this for my woman last night. It was delicious! I did not use as much spinach as was called for because I have never had any luck with reheating spinach (it always gets super gooey on me), but other than that I pretty much followed the directions to a T. Just a heads up to the other comments, marjoram and oregano are pretty similar, so either would work here. I personally used oregano though. Thanks for the recipe! I will for sure make this again.

  • Terri September 1, 2016, 10:48 pm

    Looks very yummy!

  • Kathy September 16, 2016, 12:24 pm

    Looks great but even though it states this recipe is healthy and gluten-free, I would like to know what the nutritional values are as far as carbs, calories, sodium, etc. To find out this info I have to add these ingredients to another recipe site and I would prefer to just have everything stated here.

  • Sharan August 28, 2017, 2:39 pm

    I would just brown chicken, till just tender cooked and then add at the time of serving.
    felt the chicken was too overdone, but served 5 guests and three had seconds. Always a good sign. thanks

    • Julia November 3, 2017, 6:17 pm

      Thank you, Sharan! I am glad you liked the recipe! Great tip about adding the cooked chicken towards the end!

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