Lemon Chicken Spinach Soup

Ingredients

• 1 tablespoon olive oil (14 g)
• 1 medium yellow onion, finely diced (150 g)
• 2 celery stalks, finely diced (100 g)
• 2 medium carrots, finely diced (170 g)
• 1 teaspoon kosher salt (6 g)
• 3 garlic cloves, minced (9 g)
• 1 lemon, zested and juiced (120 g)
• 1 teaspoon dried oregano (1 g)
• 1/2 teaspoon black pepper (1 g)
• 4 cups gluten-free chicken broth (960 g)
• 1 1/2 pounds boneless skinless chicken thighs (680 g)
• 4 packed cups baby spinach (120 g)

Instructions

1. Soften vegetables. Heat olive oil in a Dutch oven over medium heat. Add onion, celery, carrot, and salt. Cook, stirring regularly, for 7 to 8 minutes, until onion is translucent and vegetables are tender. Stir in garlic, lemon zest, oregano, and pepper for 30 seconds.
2. Add broth. Pour in chicken broth, scraping the bottom with a wooden spoon to release browned bits. Add chicken thighs in a single layer and bring broth to a gentle boil. Lower heat until liquid holds a quiet simmer, with only small bubbles breaking the surface.
3. Simmer chicken. Partially cover and simmer for 18 to 22 minutes, turning thighs once halfway through. Transfer thighs to a bowl and check the thickest pieces reach 165°F. Shred the chicken with two forks into bite-size strands, discarding any tough connective pieces.
4. Return and wilt. Return shredded chicken and collected juices to broth. Stir in baby spinach and cook for 1 to 2 minutes, until leaves are wilted and deep green. Turn off heat, stir in lemon juice, and wait one minute before tasting.
5. Season and serve. Taste broth after the lemon is fully mixed in, then add salt or pepper as needed. Rest soup for 5 minutes so flavors settle. Ladle into four warmed bowls, ensuring each portion receives chicken, vegetables, spinach, and plenty of broth.

Notes

• Chicken breast is leaner and may finish sooner. Check at 14 minutes; remove when its center reaches 165°F, then shred.
• Carrot adds sweetness and color. For a lower-carbohydrate variation, omit it and add extra celery, keeping the vegetable base substantial.
• Freeze soup without spinach for texture. Thaw overnight, reheat gently until steaming, then stir in fresh spinach during the minute.

Nutrition Facts