Description
A vibrant, nutrient-dense soup that perfectly balances zesty lemon and savory herbs with tender chicken. This light, low-carb comfort food is designed for busy weeknights, offering a clean and restorative meal that comes together in just half an hour. By focusing on fresh vegetables and lean protein, this soup provides sustained energy without the use of heavy fillers, making it an elegant and wholesome staple for any household.
Ingredients
2 tablespoons olive or avocado oil
1/2 white onion, diced
1 cup celery, diced
1 cup carrots, diced
1 tablespoon fresh garlic, minced
1.5 lbs chicken breast, cut into small cubes
32 ounces chicken broth
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 cups fresh baby spinach
3 tablespoons fresh lemon juice
Salt and pepper to taste
Instructions
Heat the oil in a large pot or Dutch oven over medium heat.
Add the onion and celery, sautéing for 5 minutes until softened.
Stir in the garlic and cook for 1 minute until fragrant.
Add the cubed chicken and cook until no longer pink, about 5-7 minutes.
Pour in the chicken broth and add the dried herbs, salt, and pepper.
Bring to a simmer and cook for 10 minutes.
Stir in the fresh spinach and cook for 1-2 minutes until wilted.
Remove from heat, stir in the fresh lemon juice, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. The lemon juice is best added right before serving to maintain its bright, vibrant flavor. You can swap spinach for kale if desired, just increase the cook time by a few minutes.