Chicken, Greens and Beans Soup

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 166.9
  • Total Fat: 2.9 g
  • Cholesterol: 36.7 mg
  • Sodium: 755.6 mg
  • Total Carbs: 3.9 g
  • Dietary Fiber: 1.0 g
  • Protein: 21.6 g

View full nutritional breakdown of Chicken, Greens and Beans Soup calories by ingredient
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Submitted by: BANANAFISH711


A hearty, savory soup with barely 3 grams of fat. Freezes well. A hearty, savory soup with barely 3 grams of fat. Freezes well.
Number of Servings: 8


    -2 cans white beans (cannellini, northern, navy...)
    -3 cups fresh spinach
    -1 lb. skinless, boneless chicken breasts, diced into 1 inch pieces
    -1 1/2 cups mushrooms, diced
    -2 slices bacon, cooked and diced
    -2 cloves garlic, minced
    -2 medium carrots, diced
    -1 small onion, diced
    -1/4 cup grated parmesan
    -4 cups low sodium chicken broth or stock
    -Salt, pepper, a few shakes each of dried thyme and parsley, and 1 bay leaf


In a dutch oven over medium-high heat, sauté the garlic, bacon, mushrooms, and carrots until the vegetables are slightly softened and then set them aside on a small plate.

Add a small amount of olive oil to the dutch oven and add the chicken. Season it lightly with salt and pepper. Once the chicken is golden on all sides, add the broth, sautéed vegetables, and both cans of beans to the pot. Simmer for 15 minutes and then add the spinach one cup at a time, allowing each addition to wilt slightly before adding the next. Simmer for 5-10 more minutes and then stir in the grated cheese.

Makes 8 one cup servings. I like to freeze mine in single serving containers for easy re-heating. Tasty!

Number of Servings: 8

Recipe submitted by SparkPeople user BANANAFISH711.


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