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Chicken Spinach and Bean Soup Recipe

Delicious and hearty Chicken, Spinach and Bean Soup. I’m not huge into beans but I loved this soup.

Serve with French bread or baguette with butter and you have a wonderful meal.

Chicken, Spinach and Bean Soup
Makes 10-12 servings


  • 3 Tablespoons olive oil
  • 1 small onion, chopped
  • 1/2 red bell pepper, chopped
  • 2 chicken breasts, simmer 20 minutes. Cool then shred.
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon paprika
  • 8 carrots, peeled and chopped into small pieces
  • 1 can diced tomatoes
  • 1 can (15 oz.) red kidney beans, drained
  • 2 cups fresh spinach
  • 4 garlic cloves, minced
  • 2 quarts chicken broth or stock
  • 2 Tablespoons chicken bouillon paste (Better Than Bouillon) – Optional but we thought it needed a stronger chicken flavor.
  • salt and pepper to taste


  1. In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped red bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
  2. Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Saute on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
  3. Return cooked onions and bell pepper to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and chicken bouillon paste. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt and pepper to taste.

Adapted from Julia’s Album.

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  1. Other than the occasional meal "off plan" with my husband, I try to eat low carb, so I am looking forward to your new recipes!