Herbed Chicken Spinach Soup Recipes

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CHICKEN AND SPINACH SOUP WITH VEGETABLES



Chicken and Spinach Soup with Vegetables image

Delicious Chicken and Spinach Soup with Vegetables: spinach, beans, green bell peppers, carrots, and tomatoes. This easy recipe is healthy and gluten-free!

Provided by Julia

Categories     Main Course     Soup

Time 45m

Number Of Ingredients 17

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

Steps:

  • 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.

Nutrition Facts : Calories 160 kcal, Carbohydrate 15 g, Protein 14 g, Fat 4 g, Cholesterol 29 mg, Sodium 403 mg, Fiber 4 g, Sugar 2 g, ServingSize 1 serving

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