A light, nourishing one-pot soup with chicken, vibrant vegetables, fresh herbs, and a hint of lemon.
# What You'll Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium zucchini, diced
05 - 1 small onion, finely chopped
06 - 3 garlic cloves, minced
07 - 5.3 oz baby spinach
08 - 1 small potato, peeled and diced
→ Liquids
09 - 51 fl oz low-sodium chicken broth
10 - 8.5 fl oz water
11 - Juice of 1 lemon, plus extra lemon wedges for serving
→ Herbs & Seasonings
12 - 1 bay leaf
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
14 - 0.5 teaspoon dried oregano
15 - 0.25 cup fresh parsley, chopped
16 - 2 tablespoons fresh dill, chopped
17 - Salt and freshly ground black pepper, to taste
→ Oils
18 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add chopped onion, sliced carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces to the pot and cook while stirring until lightly browned on all sides, approximately 3 to 4 minutes.
04 - Pour in chicken broth and water. Add diced potato, zucchini, bay leaf, thyme, and oregano. Season with salt and pepper to taste.
05 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and chicken is cooked through.
06 - Add spinach, parsley, and dill to the pot. Simmer for 3 to 4 minutes until spinach is fully wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf and ladle soup into bowls. Serve hot, garnished with additional fresh herbs and lemon wedges if desired.
