The life of a true foodie is a rollercoaster. We eat, we savor, we experiment… and yes, sometimes we gain a few pounds, only to lose them again. Food is comfort, creativity, and connection all in one. And while I try to reach for apples more than chips, I’ll be honest—sometimes a girl just needs her chocolate.
For me, inspiration often comes through cookbooks, magazines, or just scrolling through recipes online. Sometimes, one photo is enough to spark an entire idea. That’s exactly how this Hearty Chicken, Spinach, and Bean Soup came to life.
The original version I stumbled across was made with spinach and chicken, but I couldn’t resist tweaking it to make it my own.
I had leftover grilled chicken in the fridge, a big bag of organic spinach waiting to be used, and my go-to soup ingredient—barley. Add a little music in the background, and suddenly dinner turned into something cozy and wholesome.
This soup is hearty, full of flavor, and rich in nutrients. The barley adds a satisfying chew, while the beans provide a rich source of plant-based protein and creaminess.
You can easily swap spinach for kale, depending on what you have on hand. And the best part? My kids loved it so much they asked for seconds… always the ultimate test.
Pair your bowl with a slice of Irish Soda Bread, my No-Knead Bread, or even an Australian Damper Bread, and you’ve got a meal that feels like a hug in a bowl. Perfect for chilly evenings when you want something both nourishing and comforting.
If you’re looking for a family-friendly dinner that’s simple, flexible, and packed with flavor, this Hearty Chicken, Spinach and Bean Soup is it. Cozy, wholesome, and made with love—it’s a recipe you’ll turn to again and again.
Why You’ll Love This Soup
- High in protein & fiber (thanks to chicken, barley, and beans)
- Great for meal prep—flavors get even better the next day
- Easy to adapt (swap kale, add mushrooms, or toss in zucchini)
- Freezer-friendly—store leftovers in individual containers for a busy night
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Happy cooking, friends! And if you make Hearty Chicken, Spinach & Bean Soup, don’t forget to tag me @sandraseasycooking and use #sandraseasycooking so I can see your creations.
RECIPES YOU MIGHT LIKE:
BEEF AND VEGETABLE SOUP
- This Beef and Vegetable Soup has been a lifesaver. It’s wholesome, hearty, and deeply comforting—exactly what my body (and mood) needed on these chilly winter days.
LENTIL AND CHICKEN STEW
- My family loves this hearty Lentil and Chicken Stew, packed with vegetables. It is truly wonderful, super easy, and versatile too, as you can use any vegetables you wish!
Hearty Chicken, Spinach and Bean Soup
Warm, comforting, and packed with wholesome ingredients, this Hearty Chicken, Spinach, and Bean Soup is perfect for busy weeknights or cozy weekend dinners. With tender chicken, creamy beans, fresh greens, and chewy barley, it’s a family-approved meal that’s simple to make and full of flavor. You can swap spinach for kale, use quick-cooking or hulled barley, and even make it ahead for meal prep. Serve it with crusty bread for a complete, nourishing dinner that everyone will love.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 celery rib, diced
- 1 cup carrots, chopped or sliced, frozen could be used
- 1 pound boneless, skinless chicken breast, cut into cubes (raw or pre-cooked chicken)
- 3 cloves garlic, minced
- 5 cups reduced-sodium chicken broth
- 1 cup water
- 3/4 cup barley, 5 min cooking (or hulled barley, please adjust cooking time)
- 10 ounces baby spinach (or 1 bunch kale, stems removed, chopped)
- 1 (15-ounce) can cannellini beans or great northern beans, rinsed and drained
- 1 bouillon cube (optional, for extra depth)
- Salt and freshly ground black pepper, to taste
Instructions
Sauté the base
- Heat olive oil in a large soup pot over medium heat. Add onion, celery, carrots, and chicken.
- Raw chicken: cook until lightly browned, about 6 minutes.
Cooked chicken: sauté just until the onion softens.
Add garlic & broth
- Stir in garlic for 1 minute. Add broth and water.
- Hulled barley: add it now before bringing the soup to a boil.
Cook the barley
- Cover and simmer until tender.
- Quick 5-minute barley: add after the soup boils and cook about 10–15 minutes.
- Hulled barley: simmer 35–40 minutes or precook and stir in later.
Finish the soup
- Stir in spinach (or kale) and beans. Simmer 7–10 minutes until greens are tender.
Season & serve
- Adjust with salt, pepper, and bouillon if desired.
- Serve hot with crusty bread.
Notes
- For extra creaminess: Stir in 1/2 cup half-and-half or coconut milk at the end.
- Boost the veggies: Add zucchini, mushrooms, or peas for more flavor and nutrition.
- Make it vegetarian: Skip the chicken and use vegetable broth. Double the beans for protein.
- Meal prep hack: Cook the barley separately and add to individual bowls. This keeps it from soaking up too much liquid when stored.
- Freezer tip: Let soup cool completely, portion into containers, and freeze for up to 2 months.
Nutrition Information
Yield
6Serving Size
1Amount Per ServingCalories 310Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 6gCholesterol 64mgSodium 710mgCarbohydrates 26gFiber 7gSugar 3gProtein 34g
This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.
