If you’re looking for an easy-to-make, healthy (and gluten free!) soup, let me introduce this Chicken, Bean, and Spinach Soup. It’s filled with other veggies, too: green bell pepper, carrots, and tomatoes. Spiced up with oregano, basil and paprika! So good – and a perfect lunch food.
Ingredients
Instructions
Ingredients
- 2 tablespoons olive oil (divided)
- 1 small onion, chopped
- 1 green bell pepper, chopped
- 1 pound chicken breast or tenders
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 large carrot, peeled and cubed into very small cubes
- 5 medium tomatoes, chopped
- 1 can (15 oz) red kidney beans, drained
- 3 cups fresh spinach
- 4 garlic cloves, minced
- 4 cups (32 oz) chicken broth
- 2 cups water
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- salt
Instructions
- In a large soup pan, heat 1 tablespoon olive oil on medium-high heat. Add chopped onion and cook for 1 minute. Then add chopped green bell pepper and cook for another minute on medium-high heat. Remove vegetables from the pan.
- Add another tablespoon of olive oil to the pan, heat it up on medium-high heat. Slice chicken into small pieces. Season chicken slices generously with paprika, oregano, basil, and salt. Sautee on medium-high heat until browned on both sides. The chicken does not have to be cooked all the way through, as you will continue cooking it in the next steps.
- Return cooked onions and bell peppers to the pan. Add chopped carrots, tomatoes, red kidney beans, fresh spinach, and minced garlic. Add chicken broth and water. Add 1/2 teaspoon of oregano and 1/2 teaspoon basil. Bring to boil and then simmer for 15-20 minutes until carrots are cooked and chicken cooked through. Season with salt to taste.
