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Chicken and Parmesan soup recipe with spinach

Chicken and Parmesan Soup with Spinach Recipe

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Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course soups
Servings 6 -8 servings
Calories 282 kcal

what you'll need

  • 1 Tbsp olive oil
  • 1 medium onion diced
  • 3/4 cup carrots diced, about 2 medium
  • 1 1/2 lbs boneless, skinless chicken thighs cut into 2" pieces
  • 2 cloves garlic minced
  • 2 tsp marjoram
  • 8 cups low-sodium chicken broth
  • 5 oz baby spinach
  • 1 - 15 oz can great northern beans drained
  • 1/2 cup Parmesan cheese grated
  • salt and pepper to taste

let's do it

  • In a large soup pot or Dutch oven heat 1 Tbsp olive oil. When hot, add onion, carrot and chicken pieces and sauté for 8 minutes stirring occasionally. Add garlic and marjoram and sauté 1 minute more.
  • Add chicken broth to pot and bring to a boil. Reduce heat and simmer for 10 minutes. Remove thighs from pot and shred then add back to the pot along with fresh spinach and beans. Cook for 5 minutes until spinach is bright green and wilted.
  • Just before serving stir in 1 cup Parmesan cheese and stir until melted. Season with salt and pepper (taste for salt because the cheese is salty) and serve with shredded Parmesan for garnish.

One Last Thing

This is a meal where you’ll definitely want enough for leftovers!


Calories: 282kcalCarbohydrates: 17gProtein: 35gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 102mgSodium: 1056mgPotassium: 655mgFiber: 7gSugar: 3g
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