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

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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.

Green Chicken Soup Step by Step

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

Preparation

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

Last Updated On: September 9, 2023

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 9 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

Recommended Equipment

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.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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19 thoughts on “Green Chicken Soup”

  11. Pedro

    5 stars
    Hi Stephanie,

    Great recipe.
    I love chicken and with a severe winter expected here in England, I will soon stockpiling soups. So the idea of the Green Chicken Soup sounds tantalising.
    Your recipe is easy to follow and if, as you say, the Green Chicken Soup is packed with immune-boosting ingredients for a healthy winter, then you’ve got 5 “yeses” from me 🙂
    Thanks for sharing.
    Best,
    Pedro

    Reply

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