Golden Mediterranean Chicken Soup

Ingredients

• 1 pound boneless, skinless chicken thighs (or breasts)
• 1 medium onion, diced
• 2 carrots, sliced
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 2 cups fresh spinach or kale
• 6 cups low-sodium chicken broth
• 1 cup water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Juice of 1 lemon
• 1 tablespoon fresh rosemary, chopped (or 1 teaspoon dried)
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions

1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Once hot, add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the onion becomes translucent and the vegetables start to soften.
2. Add the minced garlic and cook for an additional minute until fragrant, stirring frequently to avoid burning.
3. Next, add the chicken thighs to the pot. Cook for about 5 minutes until they are lightly browned on all sides.
4. Pour in the chicken broth and water, then bring the mixture to a gentle boil.
5. Add the zucchini, red bell pepper, green beans, oregano, thyme, paprika, salt, and pepper. Reduce the heat to a simmer and cover the pot. Cook for 20-25 minutes, or until the chicken is cooked through and tender.
6. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
7. Stir in the fresh spinach or kale and the chopped rosemary. Allow it to simmer for another 5 minutes.
8. Finish the soup by stirring in the lemon juice. Adjust the seasoning with more salt and pepper if necessary.
9. Serve hot, garnished with fresh parsley and lemon wedges on the side.

Nutrition