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Easy Chicken Soup with Greens

    Loaded with fresh veggies and plenty of lean protein, this is the perfect meal-in-a-bowl chicken soup that will warm the belly and soul.

    Easy Chicken Soup with Greens

    Have you ever tasted a dish that feels like a hug? My lemony chicken soup with greens is literally a warm bowl of comfort. Whether you’re coming down with a cold or looking to cheer up a friend, this soup always seems to do the trick.

    Liz Dicing Onions

    Loaded with nutrients and plenty of lean protein, soups are one of my favorite meals-in-a-bowl. One of the reasons I make soups regularly is because they are perfect for using up any leftover produce I have sitting in the fridge.

    Lebanese Chicken Soup with Greens

    This particular chicken soup is a wink and a nudge to my Syrian heritage. Made with cinnamon, lemon, garlic and chickpeas, this chicken soup is naturally gluten free because there are no noodles.

    How to Make Chicken Soup with Greens

    Making this Chicken Soup with Greens is very easy. To start, begin chopping your mirepoix of celery, onions and carrots.

    Liz Dicing Celery

    If your family loves celery like mine does, add in an extra stalk or two. Not a fan? Leave it out. There are no rules here. Have fun and play in the kitchen.

    Liz Squeezing Lemons into Soup

    Next you’ll begin building flavor by adding garlic, lemon juice and cinnamon to the chicken broth. Cumin or cayenne would be a great addition as well!

    Hearty Chicken Soup with Greens

    Right before serving, towards the end of the cook time, spinach is added to the pot and cooked until wilted, about 2-3 minutes. Be sure to check for seasoning and add more salt and pepper if needed.

    Chicken Soup with Spinach

    Feel free to make it your own. Want to add noodles or rice? No problem – just add a little more broth. Have extra veggies in the fridge? Throw in chopped red peppers, zucchini or summer squash. Not a fan of chickpeas? Skip it. It’s good to think of all of my recipes as more of a guideline than a rule book. Just be sure to make extra…I’m sure someone you know could use a little extra comforting.

    Frequently asked questions:

    What other types of chicken can be used in soups?

    Absolutely! This dish would be delicious with shredded rotisserie chicken or roasted chicken thighs. If working with raw chicken, I suggest using skinless cuts. If you have skin-on, raw chicken, I suggest roasting it first then removing the skin before adding it to this soup.

    How far in advance can I make this soup?

    This soup will taste even better as it sits so I often make it a day or two before we plan to enjoy it. This soup will last up to 5 days stored in an air-tight container in the refrigerator.

    What’s the best way to freeze chicken soup?

    To freeze chicken soup, bring the temperature down as quickly as possible by cooling it in an ice bath. Next, place soup in resealable plastic bags and seal tightly, removing all excess air. Freeze the bag flat so that it takes up less space in the freezer.

    mother and child

    Your spoon is waiting.

    Want more easy soup recipes? Here are a few of my favorites:

    Gluten Free Chicken Soup with Greens

    Easy Chicken Soup with Greens

    4 stars average
    Loaded with fresh veggies and plenty of lean protein, this is the perfect meal-in-a-bowl chicken soup that will warm the belly and soul.
    PREP: 15 mins
    COOK: 25 mins
    TOTAL: 40 mins
    Save
    Servings: 4

    Ingredients
     

    • 1 large onion (diced)
    • 2 medium carrots (diced)
    • 3 stalks celery (diced)
    • 4 cloves garlic (finely chopped)
    • 1 teaspoon kosher salt
    • ½ teaspoon pepper
    • 2 teaspoons cinnamon
    • 6 cups chicken broth (low sodium)
    • 10 large sprigs parsley (plus extra for garnish)
    • 1 pound chicken breasts (boneless, skinless)
    • 16 ounces spinach
    • 15 ounces canned chickpeas (washed and drained)
    • 1 lemon (juiced (or more to taste))

    Instructions
     

    • Saute onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes. (I use non-stick spray to save calories but olive oil works well too.) Add garlic, salt, pepper and cinnamon and continue cooking for additional minute. Stir in chicken broth and whole parsley sprigs then bring to a boil.
    • Add raw, whole chicken breasts and bring to a simmer. Cook for 10-12 minutes at a low boil. Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.) When chicken is cooked through, remove and place on a cutting board to cool.
    • Begin shreddiing the chicken when it is cool enough to handle. Add shredded chicken back into the broth and veggies. Stir in spinach, chick peas and lemon juice. Cook until spinach is tender, about 5 additional minutes.
    • Remove long parsley sprigs and garnish with fresh chopped parsley to serve.

    Notes

    Excellent source of Vitamin A and C, good source of calcium and iron.

    Nutrition

    Serving: 16ouncesCalories: 308kcalCarbohydrates: 38.6gProtein: 36.4gFat: 3.5gCholesterol: 60mgSodium: 1654mgFiber: 10.1g
    SHOW AND TELL ON INSTAGRAM!Show me your creation and rate it below! Mention @thelemonbowl or tag #thelemonbowl! I would LOVE to see!

    Check out my Pinterest board for more Lebanese recipes!

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    Liz DellaCroce

    Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

    32 Comments

    1. I made this last night and it was a HUGE SUCCESS!!! The only changes I made were to add lime zest and I used boneless chicken thighs I already had. I pan seared the chicken and then added it to the soup for about 30 min – it shredded perfectly with a fork and took on those great flavors. Then I followed the rest of the steps with a wide egg noodle.

    2. I never comment on recipes I try, but I can’t get over this one. It is so good!! I had a cold this weekend, and so it looked healthy, but I don’t care if I’m sick or not, I will be making this for the cold days to come. I love the uniqueness of the cinnamon and lemon. Yummm!!

        1. Sorry to use “Reply”, but i don’t know how to “Comment” (I don’t belong to Facebook).

          So…how big a bag of spinach?

          TIA,

          Jazz

            1. Love your recipes. I am going to make the Lemony Chicken Soup the afternoon but I am curious as to why the sodium count is so high as I don’t see a lot of salt.

              Also would it be possible to list fractions in larger fonts = 1/2 tsp etc? This would make it easier to read from the screen. Thanks

            2. I would like to substitute kale for the spinach and wondering how much extra time as kale takes longer to be tender. btw planning on cooking on the stove top, not the crock pot. Thanks.

              1. This recipe looks good. It’s pandemic time, & I just went to 2 different grocery stores in the last 2 days. I have no fresh spinach, but I have a bag of frozen spinach (& all the other ingredients). Would frozen spinach work too?

              2. This was a fantastic recipe! When I make it again I’ll probably only use 1 tsp of cinnamon, as I thought 2 made the cinnamon stand out just a little too much. Overall, though, a great twist on standard chicken soup. Thanks!

                  1. Yum! I did thru step 2 and then threw it all in with the raw chicken breasts and liquids into the crockpot. I think I did three hours on high but it sat on warm for longer than that. Just prior to serving I removed the chicken breasts in order to shred them and added the leafy veg (I used Kale) back in with the shredded meat! Great recipe, I have officially added it to my growing Cp repertoire!

                  2. yum! I think this sounds divine! My husband has been fighting the flu the past few days… this would be a nice twist on the traditional chicken soup!

                  3. Liz, was looking for a chicken soup with a different flavor profile than my basic chicken soup. I am so glad that I ran across your family recipe! Was nervous about using cinnamon in a soup, but I’m so glad that I did! There isn’t a cinnamon-y smell or taste…but a wonderfully complex combination of the garlic, celery, cinnamon, etc. Used homemade chicken stock, home roasted chicken breasts, and even added potatoes ( I’d already diced up some potato, and figured this might be a forgiving recipe, so I added them). Thank you….and mom, Mary, for the name of this soup! Will make it again I’m sure!

                  4. My husband has the flu and I am recovering from it. We made our way to the grocery store to get ingredients for this recipe. This was our first time trying it and we enjoyed it! Thank you for sharing your family recipe. The flavors were very comforting and soothing while we’re sick. I only used one teaspoon of cinnamon because I am not used to using cinnamon in anything other than dessert and was a little scared to use half a tablespoon. I also used a 1/2 pound of shredded, cooked rotisserie chicken and instead of garbanzo beans, I cut a small red pepper. I didn’t use as much spinach in the soup because I wanted to save some for salad. My husband loves this soup and I will be making this again. YUM!

                    1. I am so glad you made this soup – I swear it cures all ailments. :-) Love the variations you made!! We like to change it up each time as well. Sounds delicious!!

                  5. EXCELLENT recipe! I forgot to add the lemon and, instead of chicken broth, I used chicken bouillon cubes. The soup was perfect. ;)

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