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    Chicken and Spinach Soup with Vegetables

    Published: Oct 23, 2014 / 58 Comments

    225.6K shares
    • Facebook11.2K
    Recipe Video Print

    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!

    Chicken Spinach Soup

    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.

    Cooking chicken with oregano, basil, and paprika in a pan

    2) Cook chopped onions and green bell peppers, along with chopped carrots, in the pan with the cooked chicken.

    Cook chicken with bell pepper and carrots

    3) Add fresh chopped tomatoes.

    Adding fresh chopped tomatoes to the soup

    4) Add red kidney beans. Rinse them before adding.

    Adding red kidney beans to the soup

    5) Add fresh spinach.

    Adding fresh spinach to the soup

    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 Spinach Soup

    Chicken Vegetables Soup with Spinach, Beans, Carrots, Tomatoes
    4.90 from 39 votes

    Chicken and Spinach Soup with Vegetables

    Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes.  This easy recipe is healthy and gluten-free! 
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 30 mins
    Total Time 45 mins
    Course Main Course, Soup
    Cuisine American
    Servings 10 servings
    Calories per serving 160 kcal
    Author: Julia

    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 Information
    Chicken and Spinach Soup with Vegetables
    Amount per Serving
    Calories
    160
    % Daily Value*
    Fat
     
    4
    g
    6
    %
    Cholesterol
     
    29
    mg
    10
    %
    Sodium
     
    403
    mg
    18
    %
    Potassium
     
    668
    mg
    19
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    4
    g
    17
    %
    Sugar
     
    2
    g
    2
    %
    Protein
     
    14
    g
    28
    %
    Vitamin A
     
    2480
    IU
    50
    %
    Vitamin C
     
    29.5
    mg
    36
    %
    Calcium
     
    50
    mg
    5
    %
    Iron
     
    2.3
    mg
    13
    %
    * Percent Daily Values are based on a 2000 calorie diet.

    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.

    Keyword chicken spinach soup
    Tried this recipe?Be sure to leave a comment and provide a Star Rating below - I love your feedback and try to respond to every comment!
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    Reader Interactions

    Comments

    1. John

      April 03, 2020 at 7:23 pm

      I am a non cooker but this turned out good I presoaked dry 7 bean mix and used thighs not Breast

      Reply
    2. Amy

      December 07, 2019 at 8:46 am

      I have a bunch of most of these veggies I want to use up before they go bad. I got some REALLY good deals before Thanksgiving!!! Everything except green pepper, but I also have broccoli I plan on adding in. I am wondering if this soup freezes and reheats well? There's no way we will be able to eat it all, but my son will be home from college in 2 weeks, and it looks like it would be the perfect easy warm up to throw on before heading out to shovel out from our Maine winter snow storms!!!

      Reply
      • Julia

        February 20, 2020 at 7:29 pm

        Yes, you freeze this soup and reheat.

        Reply
    3. Tracy

      November 24, 2019 at 12:55 am

      I'm going to try this, but leaving out the kidney beans. I have a son with Crohn's Disease, and beans like those are rough on his intestines--they're too high in fiber.

      Reply
    4. Richie M

      November 16, 2019 at 1:49 pm

      looks good

      Reply
      • Julia

        February 21, 2020 at 1:34 pm

        Thank you!

        Reply
    5. Chris

      September 10, 2019 at 1:47 pm

      Nice recipe!

      Reply
      • Julia

        September 28, 2019 at 2:34 pm

        Thanks!

        Reply
    6. Lauren

      September 08, 2019 at 10:24 pm

      Excellent soup!!!Thank you so much for the recipe!!!I will be making this again.

      Reply
      • Julia

        September 28, 2019 at 2:44 pm

        So happy to hear that! Thank you for your comment! 🙂

        Reply
    7. Toya

      August 03, 2019 at 3:10 pm

      It was a delicious soup thanks. However the method in the video is done differently than the in the recipe. But turn out great anyway

      Reply
      • Julia

        September 28, 2019 at 8:42 pm

        I am glad you enjoyed the recipe! 🙂

        Reply
    8. Lauren A Landers

      March 20, 2019 at 7:30 pm

      Excellent soup! My picky 5yo asked for seconds!

      Reply
      • Julia

        March 25, 2019 at 6:02 pm

        So glad you enjoyed this recipe!

        Reply
    9. Ann Evans

      February 14, 2019 at 3:44 am

      How did you do the chicken broth could you use chicken stock cube. Thank you

      Reply
      • Julia

        February 14, 2019 at 1:56 pm

        I just bought the chicken broth in the store. But you can use the chicken stock cube combined with water, too.

        Reply
    10. Peg Mitten

      January 30, 2019 at 5:26 pm

      This recipe has earned a place in my “Tried and True Recipes” folder along with a couple of others from Julia’s recipes! It is a real “comfort food”, especially after letting it sit in fridge over night for flavors to blend. Broth is wonderful. Only change I made is using a mix of baby spinach, Swiss chard and kale that I found in salad section. It was only alternative to buying a huge bag of spinach. With this week’s arctic chill, having a bucket of this soup on hand is a real treat, and a very healthy one!

      Reply
      • Julia

        January 31, 2019 at 7:51 pm

        I am so happy you have been making my recipes! Glad you enjoyed this soup - it's one of my favorites! Great idea to use other greens instead of spinach. Kale and Swiss chard are an excellent choice.

        Reply
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