Spanakopita Chicken Soup

Spanakopita Chicken Soup is perfect for a winter meal. It is based in my homemade bone broth, and is made with the ingredients of spanakopita filling. It is herby and delicious!

This is of course keto, low carb, paleo, candida friendly, and gluten free. Flavorful and easy to make.

The spanakopita filling is the exact same filling that my pappou, (my grandfather) had taught me right before I brought my husband home for the first time to meet the family. As his recipe was from memory, and from his heart, I took notes of the ingredients, so that I could recreate his recipe forever. He passed away a few months later and left me with the most beautiful of memories.

With my pappou on a Saturday morning circa 1981.
I am six in this photo.

If you don’t have bone broth on hand, you can easily use chicken or vegetable stock or boullion cubes. I always have it on hand because I make a big batch in my crock pot and then divide into containers and freeze them until I am ready to use one.

Here is a link for you see how I make my bone broth from the various bones scraps I collect over a period of time from our meals.


3 cups of cubed or shredded chicken

2 cups of broth

4 cups of water

1 bunch of fresh spinach

1 bunch of scallions

1 bunch of dill

1 bunch mint

1 bunch of parsley

1 cup crumbled feta cheese

2 cloves of feshly grated garlic

salt andpepper to taste

1 bay leaf

drizzle of extra virgin olive oil

1 grated tomato

Greek yogurt to garnish (optional)


If you are starting with raw chicken, then cube the raw chicken ( I used breast in this soup) and boil it in the 4 cups of water. As it boils, it will foam a little bit at the top. You simply skim off the foam and discard it. If you already have some cooked chicken, then your life has automatically become simpler and you just add it to your soup.

When your chicken has been cooked, add in the broth with the bay leaf. Because my broth is always frozen, I simply add it frozen to the soup and allow the heat to melt it and let it come together.

In the meantime, chop up your spinach, parsley, dill, mint and scallions. Grate your garlic. Add them to the soup.

Grate your tomato by cutting off the top and literally grating it on a box grater. This releases all of the pulp and juice into a bowl and leaves you with the skin in your hand. The tomato juice gives the soup a lovely freshness. You can easily replace that with a small can of V-8.

Drizzle in a little extra virgin olive oil. Crumble up your feta and add it to the pot. Salt and pepper to taste.

I love to add a dollop of Greek yogurt to it & a generous squeeze of fresh lemon juice!

Kali Oreksi!

2 thoughts on “Spanakopita Chicken Soup

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