Ingredients
Scale
- 1 lb boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 2 cups water
- 2 carrots (sliced)
- 2 celery stalks (chopped)
- 1 onion (chopped)
- 3 cloves garlic (minced)
- 1 cup green beans (trimmed and cut into 1-inch pieces)
- 1 cup spinach (fresh or frozen)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper (to taste)
- 1 tablespoon olive oil
- Juice of 1 lemon
Instructions
Step 1: Sauté the Aromatics
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, sautéing for about 3–4 minutes until the onion is translucent.
Step 2: Add Chicken and Broth
- Place the chicken breasts in the pot, then pour in the chicken broth and water.
- Stir in the dried thyme, dried oregano, salt, and pepper. Bring to a boil.
Step 3: Cook the Chicken
- Reduce the heat to low and cover. Let the chicken simmer for about 15 minutes, or until cooked through (internal temperature should reach 165°F or 74°C).
- Once cooked, remove the chicken from the pot and shred it using two forks.
Step 4: Add Vegetables
- Stir in the sliced carrots and chopped celery. Cook for about 5 minutes.
- Add the green beans and spinach, cooking for an additional 5 minutes until the vegetables are tender.
Step 5: Combine and Serve
- Return the shredded chicken to the pot and stir in the lemon juice.
- Taste the soup and adjust seasoning if necessary.
- Ladle the soup into bowls and enjoy hot.
- Prep Time: 15
- Cook Time: 30