Shredded Chicken, White Bean, and Spinach Soup (25 Minutes)

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This flavorful soup features tender shredded chicken, creamy white beans, and nutrient-rich spinach, all simmered in a delicious broth infused with herbs and spices. It is a hearty and satisfying meal that is perfect for those busy weeknight dinners or when you’re craving a bowl of warmth and goodness. With its quick preparation time and wholesome ingredients, this recipe is a winner in terms of taste, convenience, and nutrition.

  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x

Ingredients

Units Scale
  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups shredded cooked chicken breast
  • 4 cups chicken broth
  • 1 can (15 ounces) white beans, drained and rinsed
  • 2 cups fresh spinach leaves
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Grated Parmesan cheese, for garnish (optional)

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for about 3-4 minutes until the onion becomes translucent and fragrant.
  2. Add the shredded cooked chicken breast to the pot and stir to combine with the onion and garlic. Cook for an additional 2-3 minutes to heat the chicken.
  3. Pour in the chicken broth, white beans, dried thyme, and dried oregano. Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for about 10 minutes, allowing the flavors to meld together.
  4. Stir in the fresh spinach leaves and cook for an additional 2-3 minutes until the spinach wilts and becomes tender.
  5. Season the soup with salt and pepper to taste. Serve the soup hot, garnished with grated Parmesan cheese if desired.

Notes

If you don’t have shredded cooked chicken on hand, you can quickly cook chicken breasts by poaching or boiling them until they are fully cooked, and then shred them. Also feel free to customize the soup by adding other vegetables such as diced carrots, celery, or bell peppers. To make the soup even creamier, you can stir in a splash of heavy cream or coconut milk towards the end of cooking. Serve the soup with crusty bread or a side salad for a complete and enjoy!

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

  • Serving Size: 1 serving
  • Calories: 260
  • Sugar: 2g
  • Sodium: 720mg
  • Fat: 6g
  • Carbohydrates: 18g
  • Fiber: 5g
  • Protein: 33g
  • Cholesterol: 60mg

Pair this with...

Homemade Croutons

First, preheat your oven to 375°F (190°C). Grab some stale bread (anything you've got works, from baguette to whole grain) and cut it into cubes. In a big mixing bowl, drizzle those bread cubes with olive oil. Sprinkle on your choice of seasonings; garlic powder, dried herbs, salt, and pepper are classics. Toss everything together so the bread is well-coated. Spread the cubes out on a baking sheet in a single layer. Pop them in the oven for about 10-15 minutes, but remember to give 'em a stir halfway through for even browning. Once they're golden and crisp, let them cool off a bit. Enjoy!

Honey Glazed Carrots

Begin by cleaning and peeling your carrots. If they're large, you might want to slice them into smaller, uniform pieces for even cooking. In a pan, bring a bit of water to a simmer and add the carrots, letting them steam until they're tender but still have a bite. Drain any excess water, then return the pan to the heat. Add a good dollop of butter and let it melt, followed by a generous drizzle of honey. Toss the carrots in this buttery, sweet mixture, seasoning with a pinch of salt and maybe a sprinkle of fresh thyme or parsley for an herbal touch. Let them cook a bit longer until they're beautifully glazed and glistening.

Caesar Side Salad

Start with fresh romaine lettuce—tear it into bite-sized pieces and toss it into a bowl. Drizzle on some Caesar dressing; you can make your own with garlic, anchovies, egg yolks, lemon juice, Dijon mustard, and olive oil, or use a store-bought version for convenience. Give the lettuce a good toss to ensure it's well-coated. Sprinkle on some grated Parmesan cheese for that sharp, savory punch. Top it off with croutons for that essential crunch. If you're feeling a bit fancy, a couple of anchovy fillets can be added on top. Serve immediately.

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Hi, I'm Alaina! As a busy mom of two, I'm tired of always wondering "what's for dinner?" That's why I created this website; to share easy and tasty recipe ideas the whole family will love. If you're not subscribed yet, join 47,098 others here - thanks for stopping by!