Ingredients
Scale
- 1 lb (450g) chicken breast (boneless, skinless)
- 4 cups (1 liter) chicken broth (homemade or store-bought)
- 2 cups (60g) fresh spinach, washed and chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 lemon, juiced and zested
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional add-ins:
- 1 cup (150g) noodles (for a heartier soup)
- 1 can (15oz) beans (for extra protein)
Instructions
- Prepare the Chicken:
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
- Add the chicken breasts and cook for about 6-7 minutes on each side, or until fully cooked. Remove from the pot and set aside.
- Sauté the Aromatics:
- In the same pot, add the remaining tablespoon of olive oil.
- Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
- Add Broth and Simmer:
- Pour in the chicken broth and bring to a gentle simmer.
- While the broth heats up, shred the cooked chicken into bite-sized pieces.
- Combine Ingredients:
- Add the shredded chicken back into the pot.
- Stir in the chopped spinach, lemon juice, and lemon zest.
- Season with salt and pepper to taste.
- Cook Until Spinach is Wilted:
- Allow the soup to simmer for another 5-10 minutes, or until the spinach is wilted and tender.
- Serve and Enjoy:
- Ladle the soup into bowls and serve hot.
- Garnish with additional lemon zest or fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1.5 to 2 cups