Jen's Soup
Warm up with a comforting bowl of Jen's Soup, a wholesome, flavor-packed chicken soup that’s as nourishing as it is delicious. This hearty recipe begins with a classic base of sautéed onions, carrots, and celery, bringing a homey depth to the dish. Tender, shredded chicken breast is simmered in a fragrant broth spiced with thyme, oregano, and a bay leaf, while a splash of lemon juice adds a bright, zesty twist. Wilted baby spinach and optional fresh parsley provide a burst of color and nutrients, making this soup perfect for a cozy family dinner or a remedy for chilly days. Ready in just an hour and generously serving six, Jen's Soup is an effortless yet satisfying meal that combines classic comfort food with a fresh, vibrant touch.
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Ingredients
- 2 tablespoons olive oil
- 1 large, diced yellow onion
- 3 medium, peeled and sliced carrots
- 3 medium, sliced celery stalks
- 3 minced garlic cloves
- 2 medium, boneless and skinless chicken breast
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon, or to taste salt
- 0.5 teaspoon, or to taste black pepper
- 2 cups, loosely packed baby spinach
- 2 tablespoons lemon juice
- 3 tablespoons, chopped (optional) fresh parsley
Directions
Step 1
In a large pot or Dutch oven, heat the olive oil over medium heat.
Step 2
Add the diced onion, sliced carrots, and sliced celery. Sauté for 5-7 minutes until the vegetables start to soften.
Step 3
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Step 4
Place the chicken breasts into the pot. Pour in the chicken broth, and add the dried thyme, dried oregano, bay leaf, salt, and black pepper.
Step 5
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
Step 6
Carefully remove the chicken breasts from the pot and set them aside on a cutting board. Shred the chicken using two forks.
Step 7
Return the shredded chicken to the pot and stir in the baby spinach. Let it cook for 2-3 minutes until the spinach wilts.
Step 8
Stir in the lemon juice and adjust the seasoning with more salt and pepper, if needed.
Step 9
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
| Serving size | (3375.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1049.3 |
| Total Fat 39.4g | 0% |
| Saturated Fat 7.4g | 0% |
| Polyunsaturated Fat 4.1g | |
| Cholesterol 215mg | 0% |
| Sodium 8381.6mg | 0% |
| Total Carbohydrate 72.0g | 0% |
| Dietary Fiber 22.8g | 0% |
| Total Sugars 33.7g | |
| Protein 107.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 682.1mg | 0% |
| Iron 12.3mg | 0% |
| Potassium 5241.2mg | 0% |
Source of Calories