2boneless skinless chicken breasts1 - 1.5 lbs. total; seasoned with salt and pepper
1bay leaf
1sprigthymeor 1 teaspoon dried thyme
2.5ouncesbaby spinachabout 3 cups
1lemonjuiced
salt and black pepperto taste
Instructions
Heat the oil in a large soup pot or Dutch oven over medium heat. Add the onion, carrots and celery and cook until softened, about 5 minutes. Add the garlic and cook for 30 seconds more. Add the chicken stock, chicken breasts, herbs and bay leaf and bring to a boil. Once boiling, reduce the heat to medium low and simmer for 20-30 minutes or until a meat thermometer inserted into the thickest part of the breast registers 165 degrees.
Remove the pot from heat and transfer the chicken breasts to a cutting board. Shred or cut the chicken into bite sized pieces and place back in the pot. Add the spinach, lemon juice and season with salt and pepper, to taste. Enjoy!
2.5 ounces baby spinach, 1 lemon
Notes
Pro tip: Make this recipe go even more quickly by prepping your vegetables a day or two in advance.
Sub the chicken breast with boneless skinless chicken thighs if you desire.
Customize this soup with your favorite seasonal veggies such as green beans, zucchini, chopped tomato, bell pepper, broccoli, cauliflower and butternut squash!
The spinach may be substituted with your favorite greens such as kale, arugula or Swiss chard.
Store chicken vegetable soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.