- Chicken spinach soup balances comfort and nutrition, boosted by vitamin C from lemon and iron from spinach for better nutrient absorption.
- Organize prep: shred warm rotisserie chicken, rinse spinach, dice mirepoix, and zest lemon before juicing.
- Layer flavors: sear chicken, deglaze for fond, finish with fresh lemon zest for bright contrast.
- Add spinach at the end—about 60 seconds—to avoid sogginess; use bone broth and a parmesan rind for depth.
- Variations include creamy Tuscan, spicy ginger, or hearty bean and grain to suit dietary needs and preferences.
When life feels a little chaotic, there is nothing quite like a steaming bowl of chicken spinach soup to bring everything back into balance. Did you know that the combination of vitamin C from lemon and iron from spinach actually helps your body absorb nutrients more effectively? This makes this dish the perfect healthy comfort food option for those chilly evenings when you need a boost. Whether you are looking for a quick weeknight meal or a light starter for a festive dinner, this soup delivers on every level. I have refined this recipe over years in professional kitchens to ensure it is as nourishing as it is delicious.
Table of contents
No-Stress Kitchen Prep
I always tell my students that the best ingredient is organization. To make this chicken spinach soup even faster, follow these prep steps:
- Shred the Bird: If you are using a rotisserie chicken, shred it while it is still warm and store it in the fridge.
- Wash Your Greens: Even “triple-washed” spinach can be gritty. Give it a quick rinse and a spin in a salad spinner.
- Mirepoix Mix: Dice your onion, carrots, and celery (the holy trinity of soup) and keep them in a single container.
- Lemon Zest: Zest your lemon before juicing it. It is much easier to zest a whole fruit than a squeezed one!
Chicken Spinach Soup Recipe Card
Chicken Spinach Soup Recipe
4
servings10
minutes20
minutes245
kcalA bright, nourishing chicken spinach soup made with tender chicken, sautéed aromatics, and fresh baby spinach in a lemon-infused broth.
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Ingredients
1.0 pound Chicken Breast or Thighs (diced or shredded)
1.5 tablespoons Olive Oil
1.0 medium Onion (diced)
2.0 large Carrots (peeled and sliced, optional)
2.0 stalks Celery (sliced)
3.0 cloves Garlic (minced)
6.0 cups Chicken Broth
4.0 cups Fresh Baby Spinach
1.0 teaspoon Dried Oregano
1.0 large Lemon (juiced and zested)
0.5 teaspoon Salt
0.5 teaspoon Black Pepper
Directions
- Start by heating the olive oil in a large heavy-bottomed pot over medium heat.
- If using raw chicken, add it to the pot and cook until it is browned on all sides. If using pre-cooked chicken, skip to the next step and add it later.
- Add the onion, carrots, and celery to the pot. Sauté for about 5.0 to 7.0 minutes until the vegetables have softened.
- Stir in the minced garlic and dried oregano. Cook for 1.0 minute until you can smell the aroma clearly.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat and simmer for 10.0 minutes to meld the flavors.
- Add the chicken back into the pot (if using shredded) and let it warm through for 2.0 minutes.
- Turn off the heat. Stir in the fresh baby spinach. It will wilt almost instantly in the residual heat.
- Stir in the lemon juice and lemon zest. Season with salt and black pepper according to your preference.
- Ladle into deep bowls and serve immediately while the spinach is still vibrant green.
Notes
- Don’t Overcook: Boiling the spinach will turn it brown and slimy. Always add it at the very end with the heat off.
- Storage: This soup keeps well in the fridge for 3.0 days, but the spinach will lose its bright color.
- Broth Quality: If using store-bought broth, look for “low sodium” so you can control the salt level yourself.
Nutrition Facts
- Fat: 9g
- Sodium: 680mg
- Carbohydrates: 12g
- Protein: 28g
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Why You Need This Chicken Spinach Bowl
Most people settle for bland broths, but this chicken spinach soup stands apart because we focus on “layering” flavors. By searing the chicken first and deglazing the pot, we capture the fond—those tiny brown bits that hold all the umami. The addition of fresh lemon zest at the very end provides a bright contrast to the earthy greens.
This recipe is also incredibly friendly to various dietary needs. It is naturally low-carb and keto-friendly. If you are following a Paleo protocol, simply omit any optional grains. For a bit more heft, you can easily stir in some pre-cooked orzo or quinoa. To understand the incredible benefits of leafy greens, remember that spinach is a powerhouse of vitamin K. This chicken spinach soup makes eating your greens feel like a treat rather than a chore.
Avoiding Soggy Spinach
Achieving the perfect consistency in your chicken spinach soup is an art. Here are my top tips for a professional finish:
- The Spinach Timing: Never add the spinach at the beginning. It only needs about 60.0 seconds of heat to wilt. Any longer and it turns a dull, unappetizing olive green.
- Use Bone Broth: For a richer mouthfeel and more collagen, use a high-quality bone broth instead of standard stock.
- The Parmesan Rind: If you have an old parmesan cheese rind, toss it in while the soup simmers. It adds a salty, nutty depth that is incomparable.
- Acid is Key: If your soup tastes “flat” right before serving, add another squeeze of lemon. Acid wakes up the salt and herbs.
For more on mastering your liquid base, check out this guide on how to make better broth.
Chicken Spinach Soup Recipe Variants
The Creamy Tuscan Version
Turn your chicken spinach soup into a decadent Italian-inspired meal by adding 0.5 cups of heavy cream and 0.25 cups of sun-dried tomatoes. The tomatoes provide a chewy sweetness that pairs perfectly with the wilted greens and savory chicken.
The Spicy Ginger Kick
For a soup that clears the sinuses, add 1.0 tablespoon of freshly grated ginger and a splash of soy sauce. Swap the lemon for lime and add a few red chili flakes. This version leans into Asian flavor profiles and feels incredibly refreshing if you are feeling under the weather.
The Hearty Bean and Grain
If you want a one-pot meal that keeps you full all night, add a can of drained cannellini beans and 0.5 cups of cooked pearl barley. This transforms the light chicken spinach soup into a thick, rustic minestrone-style dish that is perfect for snowy days.
This soup pairs beautifully with my Classic Focaccia for the ultimate dipping experience.
Soup Troubleshooting
To keep the chicken tender, avoid boiling it vigorously. A gentle simmer is all you need. If you use chicken thighs instead of breasts, they are much more forgiving and stay juicy even if simmered a bit longer.
Allow the soup to cool completely before transferring it to airtight containers. It will stay fresh in the refrigerator for up to 3.0 days. For the best texture, reheat it on the stove over medium heat.
Absolutely! It is packed with lean protein, fiber from the vegetables, and vitamins from the spinach and lemon. It is low in calories but high in essential nutrients.
A Final Spoonful of Comfort
There is a simple elegance to a well-made chicken spinach soup. It proves that you don’t need fancy ingredients to create a meal that feels like a luxury. I hope this recipe becomes a regular part of your rotation, providing warmth and health to your dinner table.
Try it tonight and feel the difference that fresh lemon and vibrant greens can make. If you enjoyed this recipe, you might also love my Chicken Broccoli Soup or my Italian Chicken Soup. Until next time, keep cooking with heart!
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