Soup for Chris 4

Hubby rarely requests anything and of all things he asked for….soup!  Just the plain chicken and veggies with white beans and spinach.  Or course I had to oblige. I realize this looks a lot like my other soups but I try to change it up a bit each time.  This one was certainly a winner!  I swear it made enough for twenty people and we ate every drop.  Next time I would even add another can of beans just because I love me some beans.

Savory Grilled Chicken Soup
Printable Recipe


1 large sweet yellow onion, diced
3 ribs of celery, diced
2 large carrots, diced
1 80z package of sliced Portobello mushrooms
1 tsp minced garlic
6 cups chicken broth, I use organic free range
Poultry seasoning, to taste
2 bay leaves
1 lb organic chicken breast, grilled with poultry seasoning then cubed
1 can great northern beans, drained and rinsed
3/4 cup cooked quinoa
1 bag fresh spinach, chopped


1. Spray a Dutch oven with EVOO spray over medium high heat. Add the onion, celery, mushrooms and carrots and sauté for 5-7 minutes until softened. Lower the heat to medium, add the garlic and sauté continuously for about another 2 minutes.

2. Pour in the chicken broth and scrape to deglaze the bottom.

3. Add the seasonings and bay leaf. Bring the mixture to a boil, add in the cubed chicken and beans then reduce the heat and simmer for 20 minutes.

4. Add the quinoa and simmer an additional 5 minutes.

5. Remove the soup from heat and add the spinach. Continue to stir until the spinach wilts down.

6. Serve with crusty bread or whole grain crackers.

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About DHCooks

Dawn Hutchins is a health & wellness entrepreneur that specializes in plant-based living education and coaching. She's a published author, wife, and mother of one sweet little girl. When she's not crusading for the advancement of plant-based nutrition, she's camping, stretching in yoga and paddleboarding on her SUP.

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