Chicken and Spinach Soup

Name: Chicken and Spinach Soup
Prep time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pieces Boneless skinless chicken breast; 1 tbsp Olive oil; 1 piece Yellow onion, diced; 3 pieces Carrots, peeled and sliced; 3 clove Garlic, minced; 6 cup Low-sodium chicken broth; 1 tsp Dried thyme; 1 piece Bay leaf; 5 oz Fresh baby spinach; 1 piece Lemon; 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Fresh parsley, chopped (garnish)

American · 40 mins

A light broth with shredded chicken, spinach, carrots, and a squeeze of lemon.

K By kserrato

Servings

2 pieces Boneless skinless chicken breast
1 tbsp Olive oil
1 piece Yellow onion, diced
3 pieces Carrots, peeled and sliced
3 clove Garlic, minced
6 cup Low-sodium chicken broth
1 tsp Dried thyme
1 piece Bay leaf
5 oz Fresh baby spinach
1 piece Lemon
1 tsp Salt
0.5 tsp Black pepper
2 tbsp Fresh parsley, chopped (garnish)

Calories

402 kcal

Protein

38g

Carbs

34g

Fat

14g

Fiber

Sugar

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Build the Broth

1. Heat the olive oil in a large pot over medium heat. Add the yellow onion and carrots and cook for 5 minutes, stirring, until the onion softens. Add the garlic and cook for 30 seconds until fragrant.

1 tbsp Olive oil, 1 piece Yellow onion, diced, 3 pieces Carrots, peeled and sliced, 3 clove Garlic, minced
2. Pour in the chicken broth, then add the thyme, bay leaf, salt and black pepper. Nestle in the chicken breasts and bring to a gentle simmer.

2 pieces Boneless skinless chicken breast, 6 cup Low-sodium chicken broth, 1 tsp Dried thyme, 1 piece Bay leaf, 1 tsp Salt, 0.5 tsp Black pepper
Cook the Chicken

3. Reduce the heat to low, cover, and simmer gently for 15 to 18 minutes until the chicken is cooked through and reaches 165°F (74°C). Remove the chicken to a plate and discard the bay leaf.
4. Shred the chicken with two forks, then return it to the pot. Simmer for 3 more minutes until the carrots are tender.
Finish and Serve

5. Stir in the spinach and cook for 1 to 2 minutes until just wilted. Remove from the heat and squeeze in the juice of the lemon. Taste and adjust the seasoning.

5 oz Fresh baby spinach, 1 piece Lemon
6. Ladle into bowls and garnish with fresh parsley.

2 tbsp Fresh parsley, chopped (garnish)

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