Easy Chicken Soup with Greens
Nutrition: Servings: 4 (2 cups)
Calories: 308 Carb: 38.6g l Protein: 36.4g l Fat: 3.5g
Ingredients:
- 1 large onion (diced)
- 2 medium carrots (diced)
- 3 stalks celery (diced)
- 4 cloves garlic (finely chopped)
- 1 teaspoon kosher salt
- ½ teaspoon pepper
- 2 teaspoons cinnamon
- 6 cups chicken broth (low sodium)
- 10 large sprigs parsley (plus extra for garnish)
- 1 pound chicken breasts (boneless, skinless)
- 16 ounces spinach
- 15 ounces canned chickpeas (washed and drained)
- 1 lemon (juiced (or more to taste)
Directions
Saute onions, carrot and celery in a Dutch oven or soup pot over medium heat for 5-7 minutes in a splash of olive oil. Add garlic, salt, pepper and cinnamon and continue cooking for additional minute. Stir in chicken broth and whole parsley sprigs then bring to a boil.
Add raw, whole chicken breasts and bring to a simmer. Cook for 10-12 minutes at a low boil. Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.) When chicken is cooked through, remove and place on a cutting board to cool.
Begin shreddiing the chicken when it is cool enough to handle. Add shredded chicken back into the broth and veggies. Stir in spinach, chickpeas and lemon juice. Cook until spinach is tender, about 5 additional minutes.
Remove long parsley sprigs and garnish with fresh chopped parsley to serve.
