Green chicken soup garnished with parmesan cheese in a white and blue bowl with a stainless steel spoon on a grey placemat on a wooden surface (with logo overlay)

Green Chicken Soup

Soup season can have lighter meals, such as this Green Chicken Soup. It’s packed with immune-boosting ingredients for a healthy winter.

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During the fall season, we like to eat a lot of comforting soups. But those don’t always have to be so heavy. Green chicken soup is a great mixture of warm comfort while also being healthy.

There are a lot of good greens in the soup (hence the name) so it’s a great immunity soup as well. By adding a lot of immune-boosting foods, it’s a great way to keep your family feeling good this winter. Especially since many are still concerned about COVID on top of regular flu season.

A lot of the greens used remind me of spring, but when combined with warm broth, it makes a great light fall soup.

Step by Step

Heat the oil in a large pot over medium-high heat. Add the chicken and cook, flipping once, until cooked through, about 8-10 minutes.

Sliced cooked chicken in a stockpot on a wooden surface

Meanwhile, chop the leeks, onion, celery, and asparagus.

Remove the chicken from the pot and shred.

Shredded cooked chicken on a round white plate on a wooden surface

Add leeks and onion to the large pot. Reduce heat to medium and cook, stirring occasionally, until tender, about 6-8 minutes.

Diced leeks and onions in a large stockpot on a wooden surface

Add the garlic and cook for 1 minute. Add the chicken broth, salt, and pepper. Bring to a boil over high heat then reduce to a simmer for 5 minutes.

Diced vegetables in broth in a large stockpot on a wooden surface

Add the asparagus and spinach to the soup and cook about 5 minutes, until the asparagus is tender and spinach is wilted.

Diced vegetables in broth with wilted spinach and asparagus in a stockpot on a wooden surface

Stir in the shredded chicken, parsley, and parmesan.

Shredded chicken added to diced vegetables and broth in a large stockpot on a wooden surface

Serve the soup garnished with pepper, parmesan cheese, and chopped green onion.

Green chicken soup garnished with parmesan cheese in a white and blue bowl with a stainless steel spoon on a grey placemat on a wooden surface (vertical)

Leftovers

Leftover green chicken soup can be stored in the refrigerator once cooled. To reheat, place it in a saucepan over medium heat. Stir occasionally and cook about 5-10 minutes, until it’s warmed through.

Recipe

Originally Published On: November 13, 2020

Green chicken soup garnished with parmesan cheese in a white and blue bowl with a stainless steel spoon on a grey placemat on a wooden surface

Green Chicken Soup

Soup season can have lighter meals, such as this Green Chicken Soup. It's packed with immune-boosting ingredients for a healthy winter.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course:
Main Dish
Cuisine:
American
Keyword:
chicken
|
soup
Dietary Needs:
Egg-Free
|
Gluten-Free
|
Nut-Free
Meat:
Chicken/Turkey
Servings: 8 cups
5 from 6 votes

Ingredients

  • 2 tbsp olive oil
  • 1 lb chicken breast (cut into strips)
  • 2 medium leeks
  • 1 yellow onion
  • 2 stalks celery
  • 2 cloves garlic (minced)
  • 4 cups chicken broth
  • 3/4 tsp salt
  • 3/4 tsp pepper
  • 1 bunch asparagus
  • 5 oz spinach leaves
  • 1 cup parsley leaves
  • 1/4 cup parmesan cheese (shredded)
  • 1 green onion

Instructions

  • Heat the oil in a large pot over medium-high heat
  • Add the chicken and cook, flipping once, until cooked through, about 8-10 minutes
  • Meanwhile, chop the leeks, onion, celery, and asparagus
  • Remove the chicken from the pot and shred
  • Add leeks and onion to the large pot
  • Reduce heat to medium and cook, stirring occasionally, until tender, about 6-8 minutes
  • Add the garlic and cook for 1 minute
  • Add the chicken broth, salt, and pepper
  • Bring to a boil over high heat then reduce to a simmer for 5 minutes
  • Add the asparagus and spinach to the soup and cook about 5 minutes, until the asparagus is tender and spinach is wilted
  • Stir in the shredded chicken, parsley, and parmesan
  • Serve the soup garnished with pepper, parmesan cheese, and chopped green onion
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Nutrition Facts
Green Chicken Soup
Amount Per Serving (1 cup)
Calories 153 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Cholesterol 38mg13%
Sodium 789mg33%
Potassium 618mg18%
Carbohydrates 9g3%
Fiber 3g12%
Sugar 3g3%
Protein 16g32%
Vitamin A 3146IU63%
Vitamin C 31mg38%
Calcium 106mg11%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

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