CHICKEN AND SPINACH SOUP WITH VEGETABLES

In Launch, Soup, Vegetarian 19 views

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!

In case you’re searching for a simple to-make, sound (and sans gluten!) soup, let me present this Chicken and Spinach Soup. This soup is loaded with protein (chicken and beans) and loaded up with veggies (green ringer pepper, carrots, and tomatoes).

It’s brightened up with oregano, basil, and paprika! So great! What’s more, it makes an ideal lunch food!

How to Make Chicken and Spinach Soup

Here are step-by-step photos that show every simple step in making this recipe.

  • First, saute sliced chicken in 1 tablespoon of olive oil. Generously sprinkle the chicken with oregano, basil, and paprika.
  • Cook chopped onions and green bell peppers, along with chopped carrots, in the pan with the cooked chicken.
  • Add fresh chopped tomatoes.
  • Add red kidney beans. Rinse them before adding.
  • Add fresh spinach.
  • 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.
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Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!

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

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

  1. Season sliced chicken generously with paprika, oregano, basil, and salt.
  2. 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.
  3. 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.
  4. Add chopped tomatoes, red kidney beans, fresh spinach, and minced garlic to the pan.
  5. Add chicken broth and water. Add ½ teaspoon of oregano and ½ teaspoon basil.
  6. 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.
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Nutrition Information

Chicken and Spinach Soup with Vegetables

Amount per Serving | Calories 160% | Daily Value* | Fat 4g 6% | Cholesterol 29mg 10% | Sodium 403mg 18% | Potassium 668mg 19% | Carbohydrates 15g 5% | Fiber 4g 17% | Sugar 2g 2% | Protein 14g 28% | Vitamin A 2480IU 50% | Vitamin C 29.5mg 36% | Calcium 50mg 5% | Iron 2.3mg 13%

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