Recipe courtesy of Michele Urvater

Spinach Chicken Soup

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  • Level: Easy
  • Yield: 2 servings
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2 cups chicken broth

2 cups water

1 teaspoon Dijon mustard

1 clove minced garlic

8 to 10 ounces fresh spinach

4 sliced country French or Tuscan bread

2 tablespoons of either green olive paste, pesto or sundried tomato puree

2 cups bite-sized chunks of skinned cooked roasted chicken

Salt and freshly ground black pepper


  1. Over high heat, bring chicken broth and water, mustard, and garlic to a simmer. As this is coming to a boil, de-rib and wash the spinach, then tear the leaves into 2-inch pieces. Lightly toast 4 slices of French or Italian bread. When toasted, spread with sundried tomato, pesto or green olive paste.
  2. When the soup is at a simmer, add the chicken and simmer, uncovered for 2 minutes just to warm through. Then add the spinach leaves, and cook for a few seconds or until the leaves just wilt. Season with salt and pepper to taste.
  3. Set 2 slices of toasted bread in the bottom of each soup bowl. Remove the soup from the heat, season to taste with salt and pepper and ladle it over the bread.

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