Chicken, Rice and Spinach Soup

Mikekey *


An easy Greek-style soup. I have also added diced carrots to the vegies. It is a thick type soup, so feel free to thin out with more broth, if desired.


★★★★★ 2 votes

15 Min
45 Min
Stove Top


  • 3-4
    boneless, skinless chicken thighs, cut into bite sized pieces
  • 3 pt
    chicken broth
  • 1/4 c
    minced onion
  • 2 clove
    garlic, minced
  • 1/4 tsp
    dried thyme
  • 1/4 tsp
    dried rosemary, minced
  • 1 tsp
    ground coriander
  • 1/8 tsp
    cayenne pepper
  • 1/2 c
    raw rice
  • 2 c
    frozen chopped spinach
  • 4 Tbsp
    prepared pesto
  • 1/4 c
    fresh lemon juice
  • ·
    salt and pepper, to taste
  • ·
    shredded parmesan, for garnish

How to Make Chicken, Rice and Spinach Soup


  1. Place chicken pieces in soup pot and pour in broth. Add onion, garlic, thyme, rosemary, cayenne and ground coriander. Bring to a boil, reduce to a simmer and cover pan. Cook 15-20 minutes.
  2. Stir in rice and cover pan. Cook for 15 minutes.
  3. Stir in spinach, pesto and lemon juice. Bring back to heat and season as needed with salt and pepper.
  4. Ladle into bowls and sprinkle parmesan over each bowl; serve.

Printable Recipe Card

About Chicken, Rice and Spinach Soup

Course/Dish: Chicken Soups
Main Ingredient: Chicken
Regional Style: Greek
Hashtag: #spinach

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