Ingredients:

  • 1.5 lbs chicken breasts
  • 3 large carrots, sliced into coins
  • 2 stalks celery, diced
  • 1 medium yellow onion, diced
  • 1 cup Yukon Gold potatoes
  • 2 cups chopped kale or spinach
  • 6 cups chicken bone broth
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp fresh lemon juice
  • 0.5 cup fresh parsley, chopped
  • 1 tsp olive oil

Instructions:

  1. Heat 1 tsp olive oil in a 6-quart Dutch oven or stockpot over medium heat until it shimmers. Add the onion, carrots, and celery. Sauté for 5 minutes until onions are translucent and carrots are vibrant.
  2. Add the minced garlic and dried thyme. Stir for 1 minute until fragrant.
  3. Pour in 1 cup of the chicken bone broth and scrape the bottom with your wooden spoon. Add the diced Yukon Gold potatoes and the bay leaf. Bring to a boil.
  4. Add the remaining 5 cups of broth. Reduce heat to a simmer and cover. Cook for 10 minutes until potatoes are slightly tender when pierced with a fork.
  5. Carefully drop the 1.5 lbs of sliced chicken into the simmering liquid. Simmer for 5–7 minutes until chicken is opaque and firm.
  6. Stir in the kale (or spinach), fresh parsley, and lemon juice. Cook for 2 minutes until the greens are vibrant and soft. Let the soup sit for 3 minutes to allow the flavors to marry before ladling into bowls.