Herbed Chicken Soup with Lemon and Spinach

This comforting chicken soup combines traditional flavors with a refreshing twist. Tender chicken, hearty vegetables, and vibrant spinach are simmered in a rich broth, enhanced by a hint of lemon and fresh herbs. It's a perfect balance of warmth and brightness, making it a wholesome choice for any day. The recipe is also gluten-free and can be easily adapted for dietary preferences.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, sliced
• 2 stalks celery, diced
• 6 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• 1 cup fresh spinach, chopped
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent.
2. Stir in the minced garlic, carrots, and celery, cooking for about 5 minutes until the vegetables begin to soften.
3. Add the chicken thighs to the pot, followed by the chicken broth, dried thyme, dried rosemary, and bay leaf.
4. Bring the mixture to a boil, then reduce heat and let it simmer for about 20 minutes, or until the chicken is cooked through.
5. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
6. Stir in the chopped spinach and lemon juice, cooking for an additional 5 minutes until the spinach is wilted.
7. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
8. Garnish with fresh parsley and serve warm.