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Chicken Vegetables Soup with Spinach, Beans, Carrots, Tomatoes

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! 
Course Main Course, Soup
Cuisine American
Keyword chicken spinach soup
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 servings
Calories 160kcal
Author Julia


  • 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


  • 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.



Calories: 160kcal | Carbohydrates: 15g | Protein: 14g | Fat: 4g | Cholesterol: 29mg | Sodium: 403mg | Potassium: 668mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2480IU | Vitamin C: 29.5mg | Calcium: 50mg | Iron: 2.3mg