Description
A one-pot chicken and vegetable soup that simmers potatoes, carrots, celery, dried thyme, and dried parsley in broth, then finishes with cooked shredded chicken, chopped spinach, and fresh lemon juice. Serve warm with crusty bread.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 2 medium potatoes, peeled and diced
- 6 cups chicken or vegetable broth
- 1 cup cooked shredded chicken
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup chopped spinach
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large pot over medium heat: Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery: Add the onion, carrots, and celery. Cook for 5 minutes until the vegetables begin to soften.
- Stir in the garlic and cook for 30 seconds: Stir in the garlic and cook for 30 seconds.
- Add the potatoes, broth, thyme, parsley, salt, and black pepper: Add the potatoes, broth, thyme, parsley, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat: Bring the soup to a gentle boil, then reduce the heat.
- Cover and simmer for 15–20 minutes, or until the potatoes become tender: Cover and simmer for 15–20 minutes, or until the potatoes become tender.
- Stir in the cooked chicken and chopped spinach: Stir in the cooked chicken and chopped spinach.
- Simmer for another 3–5 minutes until the spinach…: Simmer for another 3–5 minutes until the spinach wilts and the chicken heats through.
- Stir in the lemon juice and taste: Stir in the lemon juice and taste. Add more salt or pepper if needed.
- Serve warm with your favorite crusty bread: Serve warm with your favorite crusty bread.
Notes
Use chicken or vegetable broth. The recipe calls for cooked shredded chicken and dried thyme and parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner Ideas
- Method: Stovetop