Chicken Spinach Soup Recipe

Chicken spinach soup is the bowl I reach for when the weather turns cool and I want something comforting that does not weigh me down.

This chicken spinach soup recipe is a light, brothy classic with tender shredded chicken, sweet carrots, celery, and a big handful of fresh spinach.

It simmers in one pot in about 50 minutes, and most of that time is hands-off.

The broth tastes savory and bright with a squeeze of lemon, and the spinach stays soft and vibrant because it goes in at the very end.

I make a pot of this almost every week from October through March.

It is the soup my family asks for when someone is feeling under the weather, and the one I trust on busy weeknights.

If you love creamy soups, my chicken florentine soup is a richer cousin, but this brothy version is the one I make most often.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6 servings
Difficulty Level	Easy

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Why You’ll Love This Chicken Spinach Soup Recipe

This soup hits the sweet spot between hearty and light. Here is what keeps me coming back to it:

• Simple ingredients: Everything comes from the regular grocery store, and most of it is probably in your kitchen already.
• One pot: You sauté, simmer, shred, and serve from the same pot, so cleanup is easy.
• Packed with protein: Each bowl is full of tender chicken, so it eats like a real meal.
• Full of vegetables: Carrots, celery, onion, and a generous amount of spinach make every spoonful feel nourishing.
• Bright and balanced: A little lemon juice at the end wakes up the whole pot.
• Great for meal prep: It reheats beautifully and the flavor gets even better the next day.

You might also enjoy: Chicken Kale Soup

Ingredients

Nothing fancy is needed here, just good chicken, fresh vegetables, and a flavorful broth.

I like to use low-sodium broth so I can control the salt myself, and I always grab fresh baby spinach because it needs no trimming.

The same onion, carrot, and celery base is what makes my chicken minestrone soup so cozy too.

• 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts)
• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, diced (about 1½ cups)
• 3 medium carrots, peeled and sliced into ¼-inch rounds
• 3 celery stalks, sliced ¼ inch thick
• 4 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 8 cups low-sodium chicken broth
• 1 teaspoon kosher salt, plus more to taste
• ½ teaspoon freshly ground black pepper
• 8 ounces fresh baby spinach (about 8 packed cups)
• 2 tablespoons fresh lemon juice (from about 1 lemon)
• ¼ cup freshly grated Parmigiano-Reggiano, for serving
• 2 tablespoons chopped fresh parsley, for serving

Kitchen Equipment Needed

You only need a few basic tools to make this soup, and you probably own most of them already.

A heavy pot with a lid makes the biggest difference because it holds a steady, gentle simmer.

• Large Dutch oven or heavy soup pot (5 to 6 quarts)
• Sharp chef’s knife
• Sturdy cutting board
• Instant-read thermometer
• Microplane grater for the Parmesan
• Citrus juicer
• Wooden spoon and ladle
• Two forks or meat shredding claws
• Measuring cups and spoons

Read Also: Chicken Lentil Soup Recipe

Recommended Products for This Recipe

These are my personal recommendations based on years of making soup in my own kitchen.

None of them are required, but each one solves a small problem and makes this soup a little easier or tastier.

My chicken meatball soup turns out better with the same pot and thermometer, so they get a lot of use around here.

1. Le Creuset Signature Enameled Cast Iron Round Dutch Oven

I have used an enameled Dutch oven for soups for years because it holds heat evenly and keeps the simmer gentle.

That means the chicken stays juicy and the vegetables soften without scorching on the bottom.

It is an investment, but it will outlast just about every other pot you own.

Get it on Amazon

2. ThermoWorks ThermoPop Instant-Read Thermometer

Overcooked chicken breast is the most common soup mistake, and a quick thermometer reading fixes it.

I pull the chicken out the moment it hits 165°F, and it shreds beautifully every time.

It reads in just a few seconds, which makes it handy for so much more than soup.

Get it on Amazon

3. Kettle & Fire Chicken Bone Broth

When I want the richest possible flavor, I swap in a good bone broth for part of the broth.

It adds body and a silky mouthfeel that regular boxed broth just cannot match.

This is a lovely upgrade if you plan to serve the soup as the main event.

Get it on Amazon

4. Parmigiano-Reggiano Wedge

A shower of freshly grated Parmesan over the finished bowl adds a salty, nutty finish that pre-grated cheese cannot deliver.

I also drop the rind into leftover soup while it reheats for extra savory depth.

A real wedge keeps for weeks in the fridge, so it is never wasted.

Get it on Amazon

5. Microplane Premium Classic Zester Grater

This razor-sharp grater turns hard Parmesan into fluffy, snowy shreds that melt right into the hot broth.

It also zests lemons in seconds if you want a little extra citrus punch.

Mine is over ten years old and still going strong.

Get it on Amazon

Step-by-Step Instructions: How to Make Chicken Spinach Soup

Read through all the steps once before you start.

Soup comes together quickly once the vegetables are chopped, so a little prep up front keeps everything calm.

1. Prep the Ingredients

• Dice the yellow onion into small, even pieces, about ¼ inch, so they soften at the same rate as the other vegetables.
• Peel the carrots and slice them into ¼-inch rounds. Thin, even slices cook through in the time it takes the chicken to finish.
• Slice the celery stalks about ¼ inch thick.
• Mince the garlic cloves and set them aside in a small pile, away from the onion, since garlic goes in later.
• Pat the chicken breasts dry with paper towels and leave them whole. Keeping them whole helps them stay juicy while they poach.
• Measure out the broth, thyme, salt, and pepper so everything is ready to go.

2. Sauté the Onion, Carrots, and Celery

• Place a large Dutch oven or soup pot over medium heat and add the 2 tablespoons of olive oil.
• When the oil shimmers, add the diced onion, sliced carrots, and sliced celery.
• Cook for 6 to 8 minutes, stirring every minute or so with a wooden spoon, until the onion turns soft and translucent.
• Do not let the vegetables brown. You want them sweet and tender, not dark.

3. Add the Garlic and Thyme

• Add the minced garlic and the dried thyme to the pot.
• Stir constantly for about 1 minute, just until the garlic smells fragrant.
• Keep a close eye on it here, because burnt garlic turns bitter and can flavor the whole pot.

4. Pour in the Broth and Add the Chicken

• Pour in all 8 cups of low-sodium chicken broth and scrape the bottom of the pot with your spoon to loosen any tasty bits.
• Add the bay leaf, the 1 teaspoon of kosher salt, and the ½ teaspoon of black pepper.
• Nestle the whole chicken breasts into the broth so they are fully submerged. If a piece pokes out, push it down gently.
• Raise the heat to medium-high and bring the soup to a gentle boil, which takes about 5 minutes.

5. Simmer Until the Chicken Is Cooked

• Reduce the heat to medium-low so the soup is barely bubbling, then cover the pot with the lid.
• Simmer for 15 to 20 minutes, depending on the thickness of your chicken.
• Check the thickest part of a chicken breast with an instant-read thermometer. It is done when it reads 165°F.
• Avoid a hard, rolling boil, because it makes chicken tough and rubbery.

6. Shred the Chicken

• Use tongs to move the cooked chicken to a clean cutting board and let it rest for 5 minutes so it is cool enough to handle.
• Fish out the bay leaf with a spoon and throw it away.
• Shred the chicken into bite-size pieces by pulling it apart with two forks.
• Return all the shredded chicken to the pot and stir it in.
• Let the soup simmer uncovered for another 3 to 5 minutes, until the carrots are fork-tender.

7. Wilt the Spinach

• Turn the heat down to low.
• Add the baby spinach in two or three big handfuls, stirring after each one so it fits in the pot.
• Cook for 1 to 2 minutes, just until the leaves wilt and turn a bright, deep green.
• Do not cook the spinach any longer than that, or it will turn dull and slimy.

8. Finish with Lemon, Taste, and Serve

• Turn off the heat and stir in the 2 tablespoons of fresh lemon juice.
• Taste the broth and add a pinch more salt or pepper if it needs it. Broths vary a lot in saltiness, so this last check really matters.
• Ladle the soup into warm bowls, making sure each one gets plenty of chicken and vegetables.
• Grate the Parmigiano-Reggiano over the top with a microplane.
• Sprinkle each bowl with chopped fresh parsley and serve right away.

Another favorite: Lemon Chicken Orzo Soup

Tips for The Best Chicken Spinach Soup

A few small habits turn a good pot of soup into a great one.

These are the lessons I have learned from making it again and again.

• Poach gently: A low simmer keeps chicken breast tender, while a hard boil makes it dry and stringy.
• Use a thermometer: Pull the chicken at 165°F so it never overcooks while the vegetables finish.
• Try chicken thighs: Boneless, skinless thighs have more fat and flavor, and they stay juicy even if you simmer a little longer.
• Add spinach last: It only needs a minute or two, and adding it at the end keeps its color and texture.
• Squeeze the lemon off the heat: Adding the juice after cooking keeps the flavor fresh and bright.
• Season at the end: Taste after the spinach and lemon go in, since both change how salty the soup seems.
• Cut vegetables evenly: Pieces of the same size cook at the same speed, so nothing ends up mushy or hard.
• Grate cheese fresh: Freshly grated Parmesan melts smoothly into the hot broth.

I use the same lemon trick in my avgolemono soup, and it works just as well here.

Serving Suggestions

This soup is filling enough to be dinner on its own, but a few simple sides make it feel like a real spread.

Pick whatever sounds good and fits your evening.

• Crusty bread or a warm baguette for dunking
• Garlic bread, either homemade or toasted from the store
• A classic grilled cheese sandwich cut into triangles
• Buttery crackers crumbled on top
• A simple green salad with a lemon vinaigrette
• Warm cornbread or buttermilk biscuits on a cold night

Another favorite: Air Fryer Garlic Bread

Variations of Chicken Spinach Soup

This recipe is a flexible base, so it is easy to change based on what you have on hand.

Here are my favorite ways to switch things up, and the heartier rice version is one I borrowed from my chicken and wild rice soup.

• Creamy: Stir ½ cup of half and half or heavy cream into the pot after the spinach, then warm it gently without boiling.
• With pasta: Add ¾ cup of orzo or small pasta when the shredded chicken goes back in, then simmer 8 to 10 minutes before adding the spinach.
• With rice: Stir in 1 cup of cooked rice at the end for a heartier, stick-to-your-ribs bowl.
• With white beans: Add one 15-ounce can of drained cannellini beans along with the shredded chicken.
• With mushrooms: Sauté 8 ounces of sliced mushrooms with the onion for a deeper, earthier flavor.
• Spicy: Add a pinch of red pepper flakes with the garlic for a gentle kick.
• Shortcut: Use 3 to 4 cups of shredded rotisserie chicken and skip poaching, simmering the vegetables in the broth for about 15 minutes instead.

Storage and Reheating

This soup keeps well, which makes it a great candidate for lunches and make-ahead dinners.

Let it cool for about 30 minutes before packing it up, and store it in glass meal prep containers so it stays fresh and does not stain.

• Refrigerator: Keep the soup in airtight containers for up to 4 days.
• Freezer: Freeze in portions for up to 3 months, leaving about an inch of space at the top for expansion.
• Thawing: Move frozen soup to the refrigerator the night before you plan to eat it.
• Stovetop reheating: Warm over medium-low heat, stirring occasionally, until steaming hot.
• Microwave reheating: Heat in 90-second bursts, stirring between each one, until hot all the way through.
• Refresh it: Add a splash of broth if the soup thickens, and a fresh squeeze of lemon to brighten it up.
• Note on spinach: It softens and darkens after storing, which is normal and still delicious.

Read Also: Chicken Soup Recipe

Nutritional Facts

Here is a rough estimate for one serving, about 1¾ cups.

These numbers are approximate and will vary based on the brands and exact ingredients you use.

For an even lighter, vegetable-only bowl, try my spinach soup.

• Calories: about 240
• Protein: about 29 g
• Carbohydrates: about 8 g
• Fat: about 9 g
• Fiber: about 2 g
• Sodium: about 650 mg

Health Benefits of Key Ingredients

Part of the reason I love this soup is that the ingredients are good for you without any extra effort.

Here is a quick look at what each main ingredient brings to the pot.

• Spinach: A good source of vitamin K, vitamin A, folate, and iron, and it adds a lot of nutrition for very few calories.
• Chicken breast: Lean, high-quality protein that keeps you full, plus B vitamins like niacin and B6.
• Carrots: Rich in beta-carotene, which your body turns into vitamin A.
• Celery and onion: Add fiber, flavor, and a little extra hydration without much sugar.
• Garlic: Brings savory depth and plenty of flavor, so you can use less salt.
• Lemon juice: Adds vitamin C, which helps your body absorb the iron in spinach.
• Broth: Provides warmth, hydration, and a gentle base that is easy to digest.

For another light, nourishing bowl, try: Chicken Miso Soup

FAQs About Chicken Spinach Soup

1. Can I use frozen spinach instead of fresh?

Yes, you can use about 6 ounces of frozen chopped spinach, which is a little more than half of a standard 10-ounce package.

Thaw it completely and squeeze out the extra water before adding it, so it does not dilute the broth.

2. Can I use chicken thighs or rotisserie chicken?

Absolutely, both work well. Boneless, skinless thighs take 20 to 25 minutes to cook through, and rotisserie chicken needs no poaching at all.

If you use rotisserie chicken, add 3 to 4 cups of shredded meat once the vegetables are tender and simmer for just a few minutes.

3. How do I keep the spinach bright green?

Add it at the very end and cook it for only 1 to 2 minutes with the heat turned low.

Serve the soup soon after, since the longer spinach sits in hot broth, the duller it becomes.

4. Can I freeze chicken spinach soup?

Yes, it freezes well for up to 3 months in airtight containers.

The spinach will be softer after thawing, so I like to stir in a handful of fresh spinach while reheating to bring back some color.

5. How can I make this soup creamy?

Stir in ½ cup of half and half or heavy cream at the end, after the spinach has wilted.

Keep the heat low and do not let it boil, which prevents the cream from curdling.

If you want to see how I make a richer version, my chicken noodle soup is a good place to start for a more filling bowl.

Conclusion

This chicken spinach soup is simple, cozy, and the kind of recipe you will want to keep in your regular rotation.

It is proof that a handful of everyday ingredients can turn into something truly satisfying.

I hope you give this chicken spinach soup a try on the next chilly evening.

If you make it, leave a comment below to tell me how it turned out, and share it with someone who could use a warm bowl.

Recommended:

• Chicken Curry Soup Recipe
• Chicken Chowder Recipe
• Chicken Barley Soup Recipe
• Chicken Poblano Soup Recipe
• Chicken Fajita Soup Recipe