Chicken Spinach and Snap Pea Soup Recipe | DFM

Springtime Chicken, Spinach and Sugar Snap Pea Soup


10 min.


10 min.

Serving Size

4-6 servings

Sugar snaps and spinach aren’t usually found in chicken soup, but they give it a light, fresh taste.


  • 1 Tbsp (15 mL) butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 bay leaf
  • 3 2/3 cups (900 mL) reduced-sodium chicken broth
  • 1 cup (250 mL) fine egg noodles
  • 2 boneless, skinless chicken thighs or 1 boneless, skinless breast, diced
  • 2 Tbsp (30 mL) all-purpose flour
  • 1 cup (250 mL) milk
  • 1 cup (250 mL) sugar snap peas
  • 3 cups (750 mL) baby spinach
  • 1/4 cup (60 mL) chopped fresh parsley
  • pepper to taste


1. In a large pot, melt butter over medium heat.  Add onion, garlic and bay leaf; cook just until onion is tender, about 2 min.  Add broth; cover, and bring to a boil.  Add noodles and chicken; simmer covered for 2 min.
2. Whisk flour with milk in a bowl. Whisk into chicken broth mixture; add sugar snap peas.  stirring, bring back to a boil; add spinach and parsley. Stir for about 1 min, just until spinach wilts.  discard bay leaf. Season with pepper.




  • Variation: Use cooked leftover chicken and add along with spinach at the end of cooking.