Chicken Vegetable Soup with Spinach – Gluten Free

by Sharon on April 15, 2015

Chicken Vegetable Soup with Spinach

Spring finally arrived in our neck of the woods and after a deliciously warm walk, I decided a nice, fresh soup chockfull of veggies would be just the ticket for dinner. Joe picked himself up a baguette at the local bakery on our way home from our hike to go along with our soup. Well, not me because I’m halfway through the Whole 30 challenge, so no bread for me, but it looked and smelled great. I was a hint jealous, but enjoyed my meal nevertheless.

Chicken Vegetable Soup with Spinach

Do you ever make one of those ‘everything but the kitchen sink’ meals? This soup was kind of that. I had a big container full of spinach for smoothies but didn’t realize the best before date on it was a tad sooner than I thought. For some reason I’m having trouble with it being 2015 and think all of the best before dates are labeled the 15th of the month and not the year 15. Not cool. In some cases, like this one, I’m buying spinach that’s going to go bad in a couple of days.

Not to worry, chop a bunch of it up and toss it in your soup. The nutritional value of spinach is said to be higher when it is slightly cooked, so it’s probably better off in the soup than a smoothie anyway.

Chicken Vegetable Soup with Spinach


I had a half a pepper and some celery in the crisper and some baby carrots in a container in the fridge. I totally forgot to put the carrots in the soup however, so my soup lacked that colour which bummed me out. I love orange. 🙂

We were ready to eat in under an hour and happily slurped away in our sunny living room. So glad to see that sun. Bring on the summer! 🙂

Chicken Vegetable Soup with Spinach

Serves 4

Chicken Vegetable Soup with Spinach – Gluten Free
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  • 1/2 medium onion, chopped
  • 1/2 red pepper, chopped
  • 2 stalks celery, chopped
  • 2 tbsp. olive oil
  • 3 cloves garlic, minced
  • 1/2 tsp dried dill
  • 1/2 tsp dried basil
  • 1 tsp dried parsley
  • sea salt & pepper to taste
  • 6 cups water or broth
  • 2 chicken breasts, chopped into bite sized pieces
  • 2 cups chopped spinach


  1. Heat olive oil in a large pot over medium low heat
  2. Add onions, peppers and celery and season with sea salt and pepper. Stir well and sauté, stirring occasionally, until softened, about 5 minutes.
  3. Add minced garlic and cook, stirring for 1 minute longer. Add spices and cook, stirring for another minute
  4. Add broth, stir, then add the chicken pieces. Bring to boil, then lower the heat and simmer for 30 minutes
  5. Stir in the chopped spinach and cook for another 5 minutes

Click for Nutrition Stats


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{ 4 comments… read them below or add one }

Thalia @ butter and brioche May 26, 2015 at 11:23 pm
I love how healthy and hearty this chicken soup is. Definitely perfect for the cool weather here in Australia now - so thanks for the recipe.
Sharon May 27, 2015 at 7:51 am
Thanks Thalia! Funny to think of Australia cooling down. ;) I hope this soup will warm your bones. :) Have a great week!
stacey May 19, 2016 at 6:54 am
Made this quick, easy soup last night. It was great! Thanks for the recipe!
Sharon May 19, 2016 at 12:00 pm
Thanks Stacey! Nothing beats a good chicken soup, am I right? have a great weekend. :)

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