Hearty low-calorie, high-protein chicken soup with veggies; quick, gluten-free comfort in 45 minutes.
# What You’ll Need:
→ Poultry
01 - 14 oz skinless, boneless chicken breast, diced
→ Broth
02 - 6 cups low-sodium chicken broth
→ Vegetables
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 1 medium zucchini, diced
06 - 1 medium yellow onion, finely chopped
07 - 2 garlic cloves, minced
08 - 3 1/3 cups packed baby spinach
→ Seasonings
09 - 1 teaspoon dried thyme
10 - 1 teaspoon dried parsley
11 - 1/2 teaspoon ground black pepper
12 - 1/2 teaspoon salt, or to taste
→ Optional
13 - Juice of 1/2 lemon (optional, for brightness)
14 - 1 bay leaf (optional; remove before serving)
# How to Make It:
01 - Warm a large soup pot over medium heat and coat the base with a small amount of neutral oil or cooking spray. Add the finely chopped onion and minced garlic and cook, stirring, until softened and translucent, about 2 to 3 minutes.
02 - Add the diced chicken to the pot and cook, turning occasionally, until the pieces are lightly browned on the exterior and beginning to firm, about 3 to 4 minutes.
03 - Stir in the sliced carrots, celery, and diced zucchini and cook for 2 to 3 minutes to slightly soften the vegetables while retaining texture.
04 - Pour in 6 cups of low-sodium chicken broth and bring the mixture to a boil. Add the dried thyme, dried parsley, ground black pepper, and salt; stir to combine.
05 - Reduce the heat to maintain a gentle simmer, cover the pot, and cook until the chicken is cooked through and the vegetables are tender, about 20 minutes.
06 - Add the packed baby spinach and cook just until wilted, about 1 to 2 minutes. Taste and adjust seasoning; if desired, stir in the juice of half a lemon for brightness.
07 - Ladle the soup into bowls and serve hot, optionally removing the bay leaf before serving.
