Herbed Chicken and Spinach Soup

Here in the New England, we are anticipating a winter storm that's supposed to be a whopper.  That means a good bit of time out in the cold, snow blowing and shoveling, and one of the things that makes that tolerable is knowing I can come inside to a nice warm bowl of soup.

I've really upped my soup game in the past two years.  Basil Turkey, Italian Sausage Minestrone, Satisfying Tomato were some of our favorites.  But chicken is the protein we eat the most, and I'm always looking for new ways to serve it up.

I found this recipe on the cards that are enclosed in my Taste of Home Special Delivery Winter box. I immediately put it in the to try pile because I had everything on hand except for the baby spinach.  I made a changes, such as using chicken breast, low sodium broth, an orange pepper, and a can of mixed beans instead of just the kidney beans.

It doesn't really get much easier.  Just a few minutes prep and then you can just walk away. You can easily swap the chicken for turkey, and use whatever veggies you have on hand.  It's a great way to clean out the pantry and the refrigerator!

Thanks so much to Kate for hosting #SoupSwap and all of the other #FestiveFoodies for sharing their recipes! Be sure to go and see what they made using the links below.

Herbed Chicken and Spinach Soup

Herbed Chicken and Spinach Soup


  • 1 pound boneless skinless chicken, cut into 1/2-inch pieces
  • 1 can tri bean blend- kidney, pinto and black (15 ounces) rinsed and drained
  • 1 can chicken broth (14-1/2 ounces), I prefer low sodium
  • 1 medium onion, chopped
  • 1 medium sweet orange pepper, chopped
  • 1 celery rib, chopped
  • 2 tablespoons tomato paste
  • 3 garlic cloves, minced
  • 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
  • 1/2 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups fresh baby spinach
  • 1/4 cup shredded Parmesan cheese


How to cook Herbed Chicken and Spinach Soup

  1. In a 3-qt. slow cooker, combine the first 13 ingredients. Cover and cook on low for 4-5 hours or until chicken is tender. Stir in spinach; cook 30 minutes longer or until spinach is wilted. Top with cheese.
Slightly adapted from
Chicken, comfort food, soup
Soup, dinner, lunch
Created using The Recipes Generator

National Soup Swap Day Recipes

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authorHello, my name is Cherine, but you can call me "Chicho" :) I am Lebanese and I live in Paris. Welcome to my internet kitchen, grab a cup of coffee, a macaron and get comfy! This blog is my recipe journal. It's where I write about the recipes that intersect my everyday life. Often the recipes are from my cookbook collection, my magazines, my favorite blogs... sometimes not, they might come from my mother, a friend, a neighbour... or I might write about a recipe I invented myself.
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