Ingredients:

  • 1 lb (450g) gold potatoes, peeled and diced into ½ inch cubes
  • 2 large (200g) carrots, sliced into rounds
  • 2 stalks (60g) celery, diced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cups (30g) fresh spinach or kale, chopped
  • 1 lb (450g) boneless, skinless chicken breast, cubed
  • 6 cups (1.4L) low-sodium chicken bone broth
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 tsp (2g) dried thyme
  • 1 tsp (2g) sea salt
  • ½ tsp (1g) cracked black pepper
  • 1 tbsp (15ml) fresh lemon juice

Instructions:

  1. Heat olive oil in a large Dutch oven or stock pot over medium heat. Add onion, carrots, and celery; sauté for 5-7 minutes until translucent and softened.
  2. Stir in minced garlic and dried thyme, cooking for 60 seconds until fragrant.
  3. Add cubed chicken breast to the pot and sear for 3 minutes.
  4. Pour in the chicken bone broth and add diced potatoes. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes until potatoes are fork-tender.
  5. Turn off the heat. Use an immersion blender to pulse the soup 3-4 times, or blend 1 cup of the soup separately and stir it back in to create a creamy texture.
  6. Fold in chopped spinach or kale and stir in fresh lemon juice for brightness before serving.