This 30 Minute Lemon Chicken Soup is rich in flavor but incredibly light and easy to throw together! The lemony broth is packed with veggies and chicken.
1½poundschicken breasts or thighs, boneless and skinless
1cupcarrots, cut into circles
1½teaspoonsalt
½teaspoonblack pepper
1teaspoondried thyme
1teaspoondried oregano
1teaspoondried rosemary
3tablespoonslemon juice
2½ouncesspinach
Instructions
Add your cooking fat of choice, onion, celery, and garlic to your soup pot. Sauté on medium high heat, stirring frequently, until onion is tender and the garlic has a bit of browning.
Cut your chicken into small chunks. This will help the chicken cook quickly and evenly in the soup.
Stir in all other ingredients except for your spinach. Bring to a boil on high heat. Then cover and reduce to a simmer (medium or medium low heat) for 15-20 minutes. Chicken should be cooked through when done.
Stir in spinach leaves. (The spinach will wilt very quickly while you stir.) Taste and add extra salt or pepper if you like. Serve!