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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 5 servings
Calories 322kcal
Author Julia



  • 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: 322kcal | Carbohydrates: 31g | Protein: 30g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 62mg | Sodium: 932mg | Potassium: 1240mg | Fiber: 10g | Sugar: 7g | Vitamin A: 4977IU | Vitamin C: 46mg | Calcium: 96mg | Iron: 4mg