Best Chicken Spinach Bean Soup Recipe 435 Recipes

HERBED CHICKEN & SPINACH SOUP

Herbed Chicken & Spinach Soup image

I love this slow cooker dish because it combines some of my favorite ingredients, such as savory spices, kidney beans and fresh spinach. To create a hearty meal, I eat the chicken soup with a side of crusty bread slathered in butter.-Tanya MacDonald, Antigonish County, Nova Scotia

Provided by Taste of Home

Categories Lunch

Time 4h50m

Yield 4 servings.

Number Of Ingredients 15

Ingredients

1 pound boneless skinless chicken thighs, cut into 1/2-inch pieces
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) chicken broth
1 medium onion, chopped
1 medium sweet red 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

Steps:

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.

Nutrition Facts : Calories 331 calories, Fat 10g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 955mg sodium, Carbohydrate 27g carbohydrate (7g sugars, Fiber 8g fiber), Protein 33g protein.

CHICKEN SPINACH AND BEAN SOUP

Chicken Spinach and Bean Soup image

It's a hot June day, but I'm thinking about how much I love making soup. This one is a winner and you'll love the simple preparation that goes with it. I may not wait until Fall to make this...mmm!

Provided by Angela (Grammy) Derby @Angela_Derby

Categories Chicken Soups

Number Of Ingredients 10

Ingredients

2 teaspoon(s) extra-virgin olive oil
2 - leeks, white and light green parts only)cut into 1/4" rounds
1 package(s) (small) fresh spinach, coarsely chopped
1/4 teaspoon(s) dried sage (if you use fresh sage, increase to 1 tbsp., chopped)
2 (14oz) can(s) cans chicken broth (i use reduced sodium)
2 cup(s) water
- salt & pepper to taste
1 (15oz) can(s) cannellini beans, rinsed
1 (2lb.) - roasted or rotisserie chicken, skin discarded, meat removed from bones and shredded (about 4 cups)
1-1 1/2 cup(s) d'italini pasta

Steps:

Heat oil over medium heat. Add leeks and cook for a few minutes or until leeks are tender.
Stir in sage, broth and water, cover and bring to a boil.
Add rinsed beans and chicken. Cook uncovered, about 3-5 minutes. Add fresh spinach.
Serve in a bowl, over D'Italini pasta, rice or noodles.

CHICKEN, SPINACH & BEAN SOUP RECIPE - (4.3/5)

Chicken, Spinach & Bean Soup Recipe - (4.3/5) image

Provided by corvettemary

Number Of Ingredients 9

Ingredients

3-4 quarts chicken broth
2 boneless skinless chicken thighs or 1 large chicken breast, cut into bite sized pieces
4-5 garlic cloves, minced
1 medium onion, diced
2 bags fresh spinach OR 1 box frozen spinach, thawed
1 can sliced mushrooms
1 can Great Northern beans, drained and rinsed
1 can Butter beans, drained and rinsed
Grated Parmesan cheese

Steps:

In large saucepan cook chicken in broth until no longer pink. Add garlic, onion, spinach, mushrooms and beans. Simmer 30 minutes. Add pepper to taste. Sprinkle with Parmesan cheese. Serve immediately.

SPINACH BEAN SOUP

Spinach Bean Soup image

"This easy soup is so good, I had to send you the recipe to share it with as many people as possible," jots Melissa Griffin from Lansing, Michigan. Chock-full of pasta, beans and spinach, it makes a fresh-tasting and satisfying first course or a light meal in itself.

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 5 servings.

Number Of Ingredients 15

Ingredients

1/2 cup chopped onion
1 tablespoon olive oil
3 garlic cloves, minced
2 cups water
1 can (15 ounces) tomato puree
1 can (14-1/2 ounces) reduced-sodium chicken broth or vegetable broth
1 teaspoon dried oregano
1/2 teaspoon sugar
1/2 teaspoon salt
1/4 teaspoon pepper
5 cups packed torn fresh spinach
1 can (16 ounces) navy beans, rinsed and drained
1-1/2 cups cooked small tube pasta or other small pasta
1/2 to 1 teaspoon hot pepper sauce
8 teaspoons shredded Parmesan cheese

Steps:

In a large saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in the water, tomato puree, broth, oregano, sugar, salt and pepper. Bring to a boil. , Reduce heat; cover and simmer for 20 minutes. Add the spinach, beans, cooked pasta and hot pepper sauce, heat through. Sprinkle with cheese.

Nutrition Facts : Calories 243 calories, Fat 4g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 940mg sodium, Carbohydrate 39g carbohydrate (0 sugars, Fiber 7g fiber), Protein 13g protein. Diabetic Exchanges

CHICKEN & WHITE BEAN SOUP WITH SPINACH & PARMESAN

Chicken & White Bean Soup With Spinach & Parmesan image

This recipe, published in Fitness magazine, is from Rocco Dispirito, a chef and cookbook author and a Fitness magazine advisory board member. He has a cooking show, Rocco Gets Real, which will air on A&E in October 2008. He states that to make soups and stews low-fat, skip the sauteing step. Instead, bring all the ingredients to a simmer together - and serve.

Provided by CookingONTheSide

Categories Stocks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3 (14 ounce) cans low sodium chicken broth
1 1/2 cups tomato and basil pasta sauce, plus
3 tablespoons tomato and basil pasta sauce
1 (15 ounce) can cannellini beans, rinsed and drained
3/4 teaspoon crushed red pepper flakes
3 boneless skinless chicken breasts, sliced thin
salt
pepper
6 ounces Baby Spinach, prewashed
1/2 cup chopped fresh basil
3/4 cup parmigiano-reggiano cheese, grated

Steps:

In Dutch oven, bring chicken broth, pasta sauce, cannellini beans and crushed red pepper to a simmer.
Turn heat to low.
Season chicken breasts with salt and pepper; add to broth.
Gently poach chicken, stirring occasionally, for about 2 minutes (the broth should barely simmer).
Stir in baby spinach.
Continue cooking soup until spinach is wilted and chicken is just cooked through, about 2 minutes more.
Stir in basil; season with salt and pepper to taste.
Ladle soup into bowls and top with grated cheese.

SPINACH AND LEEK WHITE BEAN SOUP

Spinach and Leek White Bean Soup image

White bean soup with spinach and leeks is a delicious and filling soup that is perfect for vegetarians if you use vegetable broth, and quick to make. I've been making this soup for years, but I really craved it when I was pregnant with my fourth child.

Provided by BETH4KIDS

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Spinach Soup Recipes

Time 25m

Yield 8

Number Of Ingredients 10

Ingredients

2 teaspoons olive oil
4 leeks, bulb only, chopped
2 cloves garlic, chopped
2 (16 ounce) cans fat-free chicken broth
2 (16 ounce) cans cannellini beans, rinsed and drained
2 bay leaves
2 teaspoons ground cumin
½ cup whole wheat couscous
2 cups packed fresh spinach
salt and pepper to taste

Steps:

Heat olive oil in a large saucepan or soup pot over medium heat. Add the leeks and garlic; saute until tender, about 5 minutes. Stir in the chicken broth, cannellini beans, bay leaves and cumin. Bring to a boil, then reduce the heat to low, and stir in the couscous. Cover, and simmer for 5 minutes. Stir in spinach and season with salt and pepper. Serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 30.6 g, Fat 2 g, Fiber 5.8 g, Protein 9.4 g, SaturatedFat 0.2 g, Sodium 432.2 mg, Sugar 1.8 g

CHICKEN, WHITE BEAN, SPINACH & PARMESAN SOUP

Chicken, White Bean, Spinach & Parmesan Soup image

I had something very similar at a neighbors house and it was so delicious. After getting the recipe I played with it just a little, made some additions and have an even better version of the original. I hope you like it, too! For a quick, throw-it-together soup that is ready in practically no time, this is it.

Provided by Donna Graffagnino

Categories Bean Soups

Time 45m

Number Of Ingredients 13

Ingredients

3 can(s) 14oz chicken broth, low sodium or homemade stock
1 can(s) 14oz diced tomatoes with liquid
1 can(s) 12oz v-8 juice
1 - 2 can(s) 15oz cannellini beans, rinsed and drained
1 tsp crushed red pepper or to taste
3 boneless, skinless chicken breasts, in 1-inch cubes
1 Tbsp granulated garlic or powder
1 Tbsp granulated onion or powder
1 - 2 can(s) 14.5oz creamed corn
6 oz bag prewashed baby spinach, stems removed, whole or chopped
1/2 c fresh basil, coarsely chopped (1/4 c if dried)
salt & pepper to taste
3/4 c grated parmigiano-reggiano cheese

Steps:

1. Cut raw chicken into cubes and season with salt and pepper. Either brown in a little olive oil, in a Dutch oven, or set aside raw.
2. To Dutch oven add broth, granulated onion & garlic, corn and crushed red pepper; bring to a boil. *If you browned the chicken stir well to get the browned bits and drippings incorporated into the broth. Add chicken then reduce heat to low and simmer for about 5 minutes.
3. Add diced tomatoes, V-8, beans to broth, stir and bring back to a simmer for 15 minutes.
4. Stir in baby spinach and basil. Continue cooking soup until spinach is wilted and chicken is cooked through, about 2 minutes longer. Taste and add salt & pepper as needed.
5. Ladle into bowls and top with Parm. Enjoy!
6. *TIP: For a richer flavor pan sear the chicken breasts before or after cutting into cubes. Brown on both sides in a 1 T butter and 1 T olive oil. When browned remove from pot and set aside. *Options: Use Turkey or Sweet Italian sausage instead of Chicken