# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
→ Vegetables
02 - 2 medium carrots, peeled and sliced
03 - 2 celery stalks, sliced
04 - 1 medium zucchini, diced
05 - 1 small onion, finely chopped
06 - 3 garlic cloves, minced
07 - 5.3 oz baby spinach
08 - 1 small potato, peeled and diced (optional)
→ Liquids
09 - 6 cups low-sodium chicken broth
10 - 1 cup water
11 - Juice of 1 lemon, plus extra lemon wedges for serving
→ Herbs & Seasonings
12 - 1 bay leaf
13 - 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
14 - 1/2 teaspoon dried oregano
15 - 1/4 cup fresh parsley, chopped
16 - 2 tablespoons fresh dill, chopped
17 - Salt and freshly ground black pepper to taste
→ Oils
18 - 1 tablespoon olive oil
# Directions:
01 - Heat olive oil in a large soup pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook, stirring occasionally, until lightly browned on all sides, approximately 3-4 minutes.
04 - Pour in chicken broth and water. Add potato if desired, zucchini, bay leaf, thyme, and oregano. Season with salt and pepper.
05 - Bring to a gentle boil, then reduce heat to low, cover, and simmer for 20 minutes until vegetables are tender and chicken is fully cooked.
06 - Add spinach, parsley, and dill. Simmer for an additional 3-4 minutes until spinach is wilted.
07 - Stir in lemon juice. Taste and adjust seasoning as needed.
08 - Remove bay leaf and serve hot, garnished with fresh herbs and lemon wedges if desired.
