Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional for a kick)
- 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
- 6 cups low-sodium chicken broth
- 1 bay leaf
- Salt and black pepper to taste
- 2 cups fresh spinach or kale
- 1 cup green beans, chopped
- 1 cup corn kernels (fresh or frozen)
- Juice of half a lemon
- Fresh parsley, chopped (for garnish)
Instructions
- Prep Your Ingredients: Dice the onion, mince the garlic, slice the carrots and celery, and chop your green beans.
- Sauté the Base: In a large soup pot, heat the olive oil over medium heat. Add the onion and cook until translucent, about 3 minutes. Stir in garlic and cook for another 30 seconds.
- Add Veggies: Toss in the carrots, celery, thyme, oregano, and red pepper flakes. Stir well and let it cook for 5 minutes.
- Cook the Chicken: Add the chicken pieces to the pot, season with salt and pepper, and cook until the outside of the chicken is no longer pink, about 5 minutes.
- Add Broth and Bay Leaf: Pour in the chicken broth, add the bay leaf, and bring the soup to a boil.
- Simmer: Reduce the heat to low and let it simmer uncovered for 20-25 minutes.
- Finish with Greens: Stir in the spinach, green beans, and corn. Cook for another 5-7 minutes until vegetables are tender.
- Season and Garnish: Remove the bay leaf, stir in the lemon juice, and adjust seasoning with salt and pepper. Garnish with fresh parsley.
Notes
- Swap the Protein: Try diced turkey breast or even tofu for a vegetarian option.
- Boost the Grains: Add cooked quinoa or brown rice for extra fiber.
- Herb Twist: Fresh rosemary or basil can add a unique flavor punch.
- Spice It Up: A dash of cayenne or more red pepper flakes if you like it spicy.
- Make It Creamy: Stir in a splash of coconut milk for a creamy version.