Ingredients
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 1 large carrot diced
- 2 stalks of celery diced
- 3 cloves of garlic minced
- 6 cups low-sodium chicken broth
- 1/4 teaspoon dried oregano
- 1 lemon juiced and zested
- Salt and pepper to taste
- 3 chicken breasts boneless, skinless
- 1 cup heavy cream
- 3 cups fresh baby spinach
Instructions
- Heat olive oil over medium heat in a large pot. Add the diced onion, carrot, and celery and cook for about 5 to 7 minutes until the vegetables soften.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chicken broth, dried oregano, lemon juice, 1/2 teaspoon of zest, salt, and pepper. Bring to a boil, then reduce the heat to a simmer. Add the chicken, cover the pot and cook for 15 minutes until the chicken is cooked.
- Remove the chicken and shred with two forks. Reduce the heat to low, then add the shredded chicken to the pot.
- Add the cream and fresh baby spinach and cook until spinach is wilted, about 2 minutes. Taste and adjust the seasonings as needed.
- Ladle the hot soup into bowls and serve immediately. Enjoy!