Hearty Chicken and Vegetable Soup with Spinach

By AislePrompt Editorial · Published 2026-04-05 · Updated 2026-04-05

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A nourishing one-pot soup of tender chicken, carrots, zucchini and fresh spinach simmered in a thyme-scented broth, made entirely from pantry and crisper staples. This American-inspired soup recipe, ready in about 35 minutes, pairs chicken broth, carrots, zucchini for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 20 min Serves 4 American cuisine 240 cal/serving

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Ingredients

4 cups chicken broth
2, diced carrots
1, diced zucchini
12 oz, sliced chicken breast
2 cups, fresh spinach
1 tsp dried thyme

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Instructions

Step 1: In a large pot, combine 4 cups chicken broth, 2 diced carrots, and 1 tsp dried thyme. Bring to a gentle simmer over medium heat and cook for 8 minutes until carrots are tender.
Step 2: Add 12 oz sliced chicken breast to the pot and simmer for 6 minutes until cooked through, then stir in 1 diced zucchini and cook for 4 more minutes until zucchini is tender but not mushy.
Step 3: Remove pot from heat and stir in 2 cups fresh spinach until wilted and fully incorporated (about 1 minute). Season with salt and pepper to taste, ensuring the spinach is evenly distributed and the soup is vibrant green.