Chicken Spinach Soup
This chicken spinach soup is a light, brothy classic with tender shredded chicken, sweet carrots, celery, and a big handful of fresh spinach. It simmers in one pot in about 50 minutes, and most of that time is hands-off. The broth tastes savory and bright with a squeeze of lemon, and the spinach stays soft and vibrant because it goes in at the very end.
Equipment
- Large Dutch oven or heavy soup pot 5 to 6 quarts, with a lid
- Sharp chef's knife
- Sturdy cutting board
- Microplane grater for the Parmesan
- Citrus juicer
- Wooden spoon and ladle
- Two forks or meat shredding claws
- Measuring cups and spoons
Ingredients
- 1.5 pounds boneless, skinless chicken breasts about 680g, 3 medium breasts; patted dry and left whole
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion about 1½ cups or 225g, diced into ¼-inch pieces
- 3 medium carrots peeled and sliced into ¼-inch rounds
- 3 stalks celery sliced ¼ inch thick
- 4 cloves garlic minced
- 1 teaspoon dried thyme
- 1 bay leaf
- 8 cups low-sodium chicken broth about 1.9 liters
- 1 teaspoon kosher salt plus more to taste
- 0.5 teaspoon freshly ground black pepper
- 8 ounces fresh baby spinach about 225g or 8 packed cups; no trimming needed
- 2 tablespoons fresh lemon juice from about 1 lemon
- 0.25 cup freshly grated Parmigiano-Reggiano for serving
- 2 tablespoons fresh parsley chopped, for serving
Instructions
- Dice the onion into ¼-inch pieces, slice the carrots into ¼-inch rounds, and slice the celery ¼ inch thick. Mince the garlic separately and pat the chicken breasts dry, leaving them whole.
- Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent without browning.
- Add the minced garlic and dried thyme and stir constantly for about 1 minute, just until fragrant. Watch closely so the garlic does not burn.
- Pour in the chicken broth and scrape the bottom of the pot. Add the bay leaf, salt, and pepper, nestle the whole chicken breasts into the broth, and bring to a gentle boil over medium-high heat, about 5 minutes.
- Reduce the heat to medium-low, cover, and simmer for 15 to 20 minutes, until the thickest part of the chicken reads 165°F on an instant-read thermometer. Avoid a hard rolling boil.
- Move the chicken to a cutting board and rest for 5 minutes. Discard the bay leaf, shred the chicken with two forks, and return it to the pot. Simmer uncovered for 3 to 5 minutes, until the carrots are fork-tender.
- Turn the heat to low and add the baby spinach in two or three handfuls, stirring after each. Cook for 1 to 2 minutes, just until the leaves wilt and turn bright deep green.
- Turn off the heat and stir in the lemon juice. Taste and adjust salt and pepper, then ladle into warm bowls and top with grated Parmigiano-Reggiano and chopped parsley.
Notes
- Poach gently: A low simmer keeps chicken breast tender, while a hard boil makes it dry and stringy.
- Use a thermometer: Pull the chicken at 165°F so it never overcooks while the vegetables finish.
- Try chicken thighs: Boneless, skinless thighs have more fat and flavor and stay juicy even if simmered a little longer (20 to 25 minutes).
- Add spinach last: It only needs a minute or two, and adding it at the end keeps its color and texture.
- Squeeze the lemon off the heat: Adding the juice after cooking keeps the flavor fresh and bright.
- Season at the end: Taste after the spinach and lemon go in, since both change how salty the soup seems.
- Shortcut: Use 3 to 4 cups of shredded rotisserie chicken and skip poaching, simmering the vegetables in the broth for about 15 minutes instead.
- Make it creamy: Stir ½ cup of half and half or heavy cream into the pot after the spinach, then warm gently without boiling.
- Storage: Refrigerate in airtight containers for up to 4 days, or freeze in portions for up to 3 months, leaving about an inch of space at the top for expansion.
- Reheating: Warm over medium-low heat or in the microwave in 90-second bursts, adding a splash of broth if the soup thickens and a fresh squeeze of lemon to brighten it up. The spinach softens and darkens after storing, which is normal and still delicious.
Nutrition
Serving: 1BowlCalories: 240kcalCarbohydrates: 8gProtein: 29gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 650mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 70IUVitamin C: 20mgCalcium: 8mgIron: 15mg
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