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  1. Spinach and Pea Soup with Shredded Chicken

Spinach and Pea Soup with Shredded Chicken

00:25:00 6 servings, 1-1/3 cups (325 mL) each
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6 servings, 1-1/3 cups (325 mL) each

Prepare this hearty soup to serve as part of your next family dinner. Our Pea and Spinach Soup with Shredded Chicken recipe is a great way to use leftover cooked chicken. And as a bonus, it's also a great way to add more vegetables to your diet.

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Make It

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  • Heat oil in Dutch oven or medium stockpot on medium heat. Add yellow onions; cook and stir 5 min. or until crisp-tender.
  • Stir in chicken broth; bring to boil. Add peas, spinach and green onions; stir. Simmer 5 min. Add cream cheese product and parsley; cook 2 min. or until cream cheese is completely melted and broth mixture is heated through, stirring frequently.
  • Blend soup, in small batches, in blender until smooth, returning each puréed batch to pan.
  • Ladle soup into 6 serving bowls; top with chicken and pumpkin seeds.

Make Ahead

This satisfying soup can be prepared ahead of time. Do not top with chicken or pumpkin seeds. Cool, then refrigerate up to 24 hours. Reheat soup in microwave or on stove top just before serving topped with chicken and pumpkin seeds.


Crumble 12 slices cooked bacon. Use instead of the shredded rotisserie chicken.


  • 6 servings, 1-1/3 cups (325 mL) each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups (325 mL) each
Calories 280
% Daily Value
Total fat 16g
Saturated fat 5g
Cholesterol 35mg
Sodium 560mg
Carbohydrate 18g
Dietary fibre 5g
Sugars 7g
Protein 18g
Vitamin A 70 %DV
Vitamin C 45 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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