Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup fresh spinach
- Juice and zest of 1 large lemon
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chicken pieces, season with salt and pepper, and cook until browned (5-7 minutes). Remove chicken and set aside.
- In the same pot, add onion, carrots, and celery. Sauté for about 5 minutes until softened. Stir in garlic for an additional 30 seconds.
- Return chicken to the pot. Pour in chicken broth, then add thyme and oregano. Bring to a boil; reduce heat and simmer for 15-20 minutes.
- Stir in spinach along with lemon juice and zest. Cook for another 2-3 minutes until spinach wilts.
- Adjust seasoning as needed before serving hot in bowls garnished with parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: Approximately 1 cup (240g)
- Calories: 220
- Sugar: 2g
- Sodium: 800mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg