Chicken and Spinach Soup with Vegetables is a hearty soup packed with beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!
If you're looking for an easy-to-make, healthy (and gluten-free!) soup, let me introduce this Chicken and Spinach Soup. This soup is packed with protein (chicken and beans) and filled with veggies (green bell pepper, carrots, and tomatoes).
It's spiced up with oregano, basil, and paprika! So good! And, it makes a perfect lunch food!
How to Make Chicken and Spinach Soup
Here are step-by-step photos that show every simple step in making this recipe.
1) First, saute sliced chicken in 1 tablespoon of olive oil. Generously sprinkle the chicken with oregano, basil, and paprika.
2) Cook chopped onions and green bell peppers, along with chopped carrots, in the pan with the cooked chicken.
3) Add fresh chopped tomatoes.
4) Add red kidney beans. Rinse them before adding.
5) Add fresh spinach.
6) Finally, add chicken broth and water, plus more of oregano and basil. Cook the soup for 20-30 minutes until the carrots are soft and the chicken is cooked through.
Chicken and Spinach Soup with Vegetables
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken breast or tenders, sliced
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
- ¼ teaspoon salt
- 1 small onion chopped
- 1 green bell pepper chopped
- 1 carrot large, peeled and cubed into very small cubes
- 5 tomatoes chopped
- 15 oz red kidney beans (from the can, drained)
- 3 cups fresh spinach
- 4 garlic cloves minced
- 32 oz chicken broth (4 cups)
- 2 cups water
- ½ teaspoon dried oregano
- ½ teaspoon dried basil
Instructions
- Season sliced chicken generously with paprika, oregano, basil, and salt.
- In a large soup pan, heat 1 tablespoon of olive oil on medium-high heat. Add sliced chicken and cook medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as it will continue to cook in the soup.
- Add another tablespoon of olive oil to the same pan. Add chopped onion, chopped green bell pepper, and chopped carrot and cook for another minute on medium-high heat.
- Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
- Add chicken broth and water. Add ½ teaspoon of oregano and ½ teaspoon basil.
- Bring to boil and then simmer for about 20-30 minutes until the carrots are soft and the chicken is completely cooked through. Season with salt to taste.
Video
Nutrition
Nutrition Disclaimer:
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed. It should not be used as a substitute for a professional nutritionist’s advice.
To make this a low sodium dish use salt feee beans, salt free chicken stock or homemade and eliminate the salt. A good salt substitute is a drizzle of vinegar or a squeeze of lemon juice.
Just the recipe I was looking for. On a rainy day I happened to have all of the ingredients. Your soup recipe was easy to follow & it was delish!
Cant wait to try more of your recipes.
Thank you!
Tried this with a few deviations. I left out the chicken. Then I swapped the kidney beans with garbanzo beans and a red bell pepper for the green one. Added some crushed red pepper and it is delicious. Froze two containers for lunch in the coming weeks. Thank you.
In the recipe it says 10 servings?
Gordon, this soup makes 5 servings - so I just corrected the amount of servings from 10 to 5! 🙂
I made this soup for dinner last night and it was so delicious! I’m bringing some to work for lunch to share! A few of my family members suggested next time add more seasonings and beef stock and add noodles. I’m going to make it again!
Regina, thank you for this wonderful feedback and I am so glad you enjoyed this soup! 🙂
Well I just made this awesome soup! I absolutely love it. ! Wish I knew how to
Post a picture it looks as good as yours! Thank u so much for all these wonderful recipes!!!!
Diane, I am so glad you tried this recipe and loved it! 🙂 Thank you for taking the time to comment and share your feedback - it's important to me!
Great recipe! Easy to make & so good. (I used a rotisserie chicken) Will be adding this to my soup rotation. Thanks!
Mari, you are very welcome! Rotisserie chicken sounds so good in this soup - great idea! 🙂
How much of the soup is ONE serving?
The whole recipe makes 5 servings.
In the recipe it says 10 servings?
Gordon, this soup makes 5 servings - so I just corrected the amount of servings from 10 to 5! I hope you try it and love it!
Love making soups in the Fall and this one was really tasty! I used a can of stewed tomatoes, red pepper vs green pepper and added spinach at very end - and it turned out great! Thank you for this healthy and delicious recipe!
Super tasty!! I followed the written instructions and didn't realize the video was different, i wish i had followed the video, I think it would have come out differently! Still yummy, I added some celery which i recommend.
Made this tonight. Delicious and healthy. My only change would be to add the spinach at the end so it’s just wilted but still a nice bright green.
Thanks for the recipe!
Such a tasty soup! We loved it! Had to improvise slightly as Covid pantry was a bit different but nothing radically changed. Will be making again for sure.