Chicken Spinach Soup So Good, You’ll Make It Twice a Week (No Regrets)

Last Updated on February 10, 2026 by Souhail

I make chicken spinach soup a couple of times a month, especially when winter feels long and gloomy. One night last February, I came home cold and exhausted, stirred spinach into a simple chicken broth, added a squeeze of lemon, and had a steaming bowl ready in twenty minutes. That’s the magic of this soup: it’s more than dinner, it’s comfort you can feel right away.

This recipe lives in that sweet spot between nourishing and effortless. It’s my go-to for weeknight dinners when I need something on the table fast, but it’s elegant enough to serve to friends who stop by unannounced. The flavor profile is clean and vibrant: tender shreds of chicken swimming in a golden, herb-kissed broth, with fresh spinach that wilts into silky ribbons at the very end. A bright hit of lemon juice and a whisper of garlic tie everything together without overwhelming the delicate balance.

What makes this version special is how it honors simplicity while delivering restaurant-quality depth—no canned soup bases, no sad frozen veggies, just real ingredients that taste like they were made with care.

Why This Chicken Spinach Soup Just Works

Let’s be real: not all soups are created equal. Some feel like afterthoughts. But this chicken spinach soup? It’s intentional, balanced, and deeply satisfying without weighing you down. Here’s why it stands out:

• Bright, clean flavor with depth – The combo of garlic, lemon zest, and fresh dill gives it a lift that keeps it from tasting flat or one-note.
• Ready in under 30 minutes – Perfect for those “I have zero energy but need real food” nights.
• Packed with nutrients – Spinach brings iron and folate, while lean chicken adds protein to keep you full.
• Freezer-friendly base – Double the broth and freeze half for an even faster future meal.
• Naturally gluten-free – As long as your broth is GF-certified, this soup fits seamlessly into gluten-sensitive diets.

And yes—it’s easy to customize! Swap the chicken for chickpeas or white beans for a vegan version (just use veggie broth). If you’re dairy-free, no worries—this recipe doesn’t call for any. And if you love a little heat, a pinch of red pepper flakes at the end adds a gentle kick without overpowering the delicate greens.

My Go-To Tips for Soup That Tastes Like You’ve Been Cooking All Day

Even quick soups deserve a little finesse. Here’s how to make yours shine:

• Don’t boil the spinach – Stir it in off the heat or during the last minute of simmering. Overcooked spinach turns muddy and loses its vibrant color and nutrients.
• Use rotisserie chicken for speed – No shame! I keep a stash in my freezer. Just shred it and add it toward the end to warm through.
• Squeeze lemon after cooking – Acid dulls when boiled, so finish with fresh lemon juice right before serving for that zesty pop.
• Toast your garlic lightly – Sauté it just until fragrant (about 30 seconds) to avoid bitterness. Burnt garlic ruins the whole pot!
• Season in layers – A pinch of salt when sautéing onions, another when adding broth, and a final tweak at the end builds complexity.

Fun Ways to Switch Up Your Chicken Spinach Soup

Once you’ve mastered the base, the variations are endless. Think of this soup as your culinary canvas.

Creamy Version
Stir in 2 tablespoons of coconut milk or heavy cream at the end for a richer, silkier texture. It’s especially cozy on snowy nights—and pairs beautifully with crusty bread for dipping. If you love creamy textures but want to keep things light, try blending ¼ cup of white beans into the broth before adding spinach.

Mediterranean Twist
Add a handful of chopped Kalamata olives, a sprinkle of oregano, and a few artichoke hearts (halved) along with the spinach. It echoes flavors from my favorite spinach artichoke stuffed croissants—bright, briny, and utterly addictive.

Asian-Inspired Bowl
Swap dill for ginger and scallions, use low-sodium chicken broth, and finish with a dash of soy sauce and sesame oil. Top with crispy wonton strips for crunch. It’s a total mood shift that still feels nourishing.

Pasta-Powered Comfort
Toss in ½ cup of small pasta like orzo or ditalini during the last 8 minutes of simmering. Just be sure to add extra broth (about 1 cup) since pasta absorbs liquid. Reminds me of my go-to pasta primavera, but in cozy soup form!

Serving Suggestions

A great soup deserves great company—and great sides. Ladle this into wide, shallow bowls to show off the emerald spinach against the golden broth. Garnish with extra dill, a twist of lemon zest, or a drizzle of good olive oil for restaurant-worthy flair.

Pair it with a slice of toasted sourdough or garlicky focaccia for dipping. On weekends, I’ll serve it alongside a simple arugula salad with shaved Parmesan and lemon vinaigrette. If you’re feeling indulgent, a side of spinach artichoke dip with pita chips makes for a fun starter—yes, really! The flavors harmonize beautifully.

Storage and Reheating Instructions

This soup keeps beautifully! Store cooled leftovers in an airtight container in the fridge for up to 4 days. The spinach may darken slightly—that’s normal—but the flavor stays fresh.

To reheat, gently warm on the stovetop over medium-low heat until steaming. Avoid boiling, which can make the chicken tough and the spinach slimy. If the soup thickens in the fridge, stir in a splash of broth or water to loosen it. Freezing? Skip the spinach before freezing; add it fresh when reheating for best texture. Freeze broth + chicken base for up to 3 months.

Creative Uses for Leftover Chicken Spinach Soup

Don’t just reheat—reimagine!

• Use it as a flavorful base for grain bowls: pour over quinoa or farro, top with avocado and a soft-boiled egg.
• Reduce it by half on the stove and toss with cooked pasta for a light “soup-to-sauce” transformation.
• Blend a cup into scrambled eggs for extra moisture and hidden greens (my toddler never notices!).
• Pour over baked potatoes or sweet potatoes for a hearty lunch.

How Do you Make It

Chicken Spinach Soup

Recipe by Fatima Zahrae

0.0 from 0 votes

Course: DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

195

kcal

A light yet deeply comforting bowl of chicken spinach soup—ready in 30 minutes with tender chicken, fresh spinach, lemon, and herbs. Perfect for weeknights, cold days, or whenever you need a little kitchen hug.

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Ingredients

• 1 tablespoon olive oil

• 1 small yellow onion, finely diced (about 0.75 cup)

• 2 cloves garlic, minced

• 4 cups low-sodium chicken broth

• 1.5 cups shredded cooked chicken (rotisserie works great!)

• 0.5 teaspoon dried dill (or 1 tablespoon fresh)

• Zest of 1 lemon

• 4 cups fresh baby spinach, packed

• 2 tablespoons fresh lemon juice

• Salt and freshly ground black pepper, to taste

Directions

• Heat olive oil in a medium pot over medium heat.
• Add the onion and cook until soft and translucent, about 5 minutes.
• Stir in the garlic and cook just until fragrant, about 30 seconds—don’t let it brown! Pour in the chicken broth and bring to a gentle simmer.
• Add the shredded chicken, dried dill (if using fresh, wait until the end), and lemon zest.
• Let it bubble softly for 10 minutes to meld the flavors.
• Remove the pot from the heat and stir in the fresh spinach—it will wilt instantly in the hot broth.
• Add the lemon juice, then season with salt and pepper to taste.
• If you’re using fresh dill, stir it in now along with the lemon juice.
• Ladle into bowls and enjoy immediately while hot and bright.

Notes

• For extra richness, swirl in 1 tablespoon of butter or olive oil just before serving.
• No cooked chicken? Poach 2 boneless breasts in the broth for 12–15 minutes, then shred.
• Baby spinach wilts best—avoid mature spinach with thick stems.
• Lemon juice is non-negotiable—it brightens the whole pot!
• Double the broth and freeze half (without spinach) for future 10-minute meals.
• To boost umami, add a Parmesan rind while simmering (remove before serving).

Nutrition Facts

• Total number of serves: 4
• Calories: 195kcal
• Fat: 8g
• Sodium: 0.580mg
• Carbohydrates: 6g
• Fiber: 1g
• Sugar: 2g
• Protein: 22g

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FAQs

Story or Cultural Context

While chicken soup is famously dubbed “Jewish penicillin,” this lemony, spinach-kissed version is my New York twist—a nod to the city’s love of global flavors and fast, functional food. My grandmother made a classic matzo ball soup, but I grew up near a Greek deli where lemon and greens were everyday staples. This recipe is where those worlds meet: healing, fast, and full of life.

Closing Thoughts

Honestly, this chicken spinach soup has saved more weeknights than I can count. It’s humble, healthy, and ready before your takeout app loads. Give it a try—you might just find yourself making a double batch “just in case.” And if you’re craving more bright, veg-forward comfort, my classic spinach soup recipe is a silky, dreamy next step. Happy cooking, friends—you’ve got this!