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.
Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!
- 2 tablespoons olive oil divided
- 1 pound chicken breast or tenders, sliced
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 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
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
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 1/2 teaspoon of oregano and 1/2 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.
I am a non cooker but this turned out good I presoaked dry 7 bean mix and used thighs not Breast
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!!!
Yes, you freeze this soup and reheat.
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.
looks good
Thank you!
Nice recipe!
Thanks!
Excellent soup!!!Thank you so much for the recipe!!!I will be making this again.
So happy to hear that! Thank you for your comment! 🙂
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
I am glad you enjoyed the recipe! 🙂
Excellent soup! My picky 5yo asked for seconds!
So glad you enjoyed this recipe!
How did you do the chicken broth could you use chicken stock cube. Thank you
I just bought the chicken broth in the store. But you can use the chicken stock cube combined with water, too.
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!
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.