Julie's Chicken and Greens Soup for Sickies

Warm, nourishing, and packed with vibrant greens, Julie's Chicken and Greens Soup for Sickies is the ultimate comfort food when you're under the weather—or just craving something wholesome. This hearty soup combines tender, shredded chicken thighs with nutrient-rich baby spinach and kale, creating a vitamin-packed meal in every bowl. A zesty splash of fresh lemon juice brightens the flavors, while aromatic herbs like thyme and oregano add a cozy, homey touch. The soup is simmered to perfection with a medley of vegetables, including carrots, celery, and onions, making it as loaded with flavor as it is with health benefits. Serve it with cooked white rice or pasta for extra heartiness, or enjoy it as-is for a light, soothing dish. Ready in under an hour, this warm elixir is your go-to for quick recovery and comforting simplicity. Perfect for sick days or any time you need a bowl of nourishing goodness! Keywords: chicken soup, greens soup, cold remedy soup, comfort food, kale soup, spinach soup, healthy chicken soup, easy soup recipe.

Nutriscore Rating: 71/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 4 garlic cloves, minced
• 3 medium carrots, diced
• 3 celery stalks, diced
• 1.5 pounds bone-in chicken thighs
• 8 cups chicken broth
• 4 cups baby spinach
• 2 cups kale, stemmed and chopped
• 1 lemon, juiced
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 cups cooked white rice or small pasta (optional)

Directions

Step 1

Heat the olive oil in a large soup pot or Dutch oven over medium heat.

Step 2

Add the diced onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables are softened and fragrant.

Step 3

Push the vegetables to one side of the pot and add the chicken thighs, skin-side down if applicable. Sear for 2-3 minutes per side, until lightly browned.

Step 4

Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low, cover the pot, and simmer for 25 minutes, or until the chicken is cooked through and tender.

Step 5

Carefully remove the chicken thighs and set them on a cutting board to cool slightly. Remove and discard the skin and bones, then shred the meat into bite-sized pieces.

Step 6

Add the shredded chicken back to the pot along with the baby spinach, chopped kale, lemon juice, thyme, oregano, salt, and black pepper. Stir well to combine.

Step 7

Simmer for an additional 5-10 minutes until the greens are wilted and tender.

Step 8

If you’re using white rice or pasta, stir it into the soup just before serving to heat through.

Step 9

Taste and adjust seasoning, adding more salt or lemon juice as needed for brightness.

Step 10

Ladle the soup into bowls and serve warm. Perfect with a slice of crusty bread if desired!

Nutrition Facts

Serving size	(4030.6g)

Amount per serving	% Daily Value*
Calories	2665.7

Total Fat 137.9g	0%
Saturated Fat 34.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 551.1mg	0%
Sodium 7837.3mg	0%
Total Carbohydrate 191.2g	0%
Dietary Fiber 22.4g	0%
Total Sugars 27.7g
Protein 164.4g	0%

Vitamin D 0IU	0%
Calcium 1058.9mg	0%
Iron 21.7mg	0%
Potassium 5933.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.6%

Protein: 24.7%

Carbs: 28.7%