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
Keyword chicken spinach soup
Prep Time 15 minutesminutes
Cook Time 30 minutesminutes
Total Time 45 minutesminutes
1poundchicken breast or tenders, sliced
1green bell pepperchopped
1carrotlarge, peeled and cubed into very small cubes
15ozred kidney beans(from the can, drained)
32ozchicken broth(4 cups)
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.