Chicken and Spinach Soup

1. 1
   prep

   Prep the vegetables and chicken.

   1.Dice the onion, carrot, and celery into small, even pieces.

   2.Mince the garlic cloves.

   3.Cut the chicken breast into bite-sized chunks, about 1-inch pieces.

   4.Wash and roughly chop the spinach.
2. 2
   saute · ~8 min

   Sauté the aromatic vegetables.

   1.Heat the olive oil in a large pot over medium heat.

   2.Add the diced onion, carrot, and celery.

   3.Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.

   4.Add the minced garlic and cook until fragrant, about 30 seconds.

   TIPDon't let the garlic brown—it turns bitter. Keep the heat at medium.
3. 3
   boil · ~12 min

   Cook the chicken in the broth.

   1.Pour the water into the pot with the vegetables.

   2.Add the dried thyme and salt. Stir well.

   3.Bring to a boil over high heat.

   4.Add the chicken pieces, reduce heat to low, and simmer gently for 10 to 12 minutes until the chicken is cooked through.
4. 4
   simmer · ~3 min

   Wilt the spinach and finish the soup.

   1.Stir the chopped spinach into the simmering soup.

   2.Cook until the spinach is just wilted, about 2 to 3 minutes.

   3.Remove the pot from the heat. Stir in the lemon juice and freshly ground black pepper.
5. 5
   serve

   Ladle into bowls, garnish with parsley, and serve warm.

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