Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 medium onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 lb boneless skinless chicken breast, diced into ½-inch cubes
  • 10 oz sliced baby bella mushrooms
  • 1 tsp dried thyme
  • ½ tsp salt
  • ¼ tsp black pepper
  • 6 cups low-sodium chicken broth
  • 1 tbsp lemon juice
  • 2 tbsp cornstarch
  • 3 tbsp water
  • 2 cups fresh baby spinach

Instructions:

  1. Heat the olive oil and butter over medium heat in a large pot. Add the diced onion, carrots, and celery; cook for about 5 minutes, stirring occasionally, until the onions are translucent and the carrots have softened slightly. Stir in the minced garlic and cook for 30 seconds until fragrant.
  2. Increase the heat to medium-high and add the sliced mushrooms. Sauté for 4–6 minutes without stirring too often until the mushrooms shrink and turn a dark golden brown.
  3. Stir in the diced chicken, dried thyme, salt, and black pepper. Pour in the chicken broth and lemon juice. Bring the liquid to a gentle boil, then immediately reduce the heat to low. Maintain a gentle simmer for 10–12 minutes until the chicken is completely opaque throughout with no pink center and reaches an internal temperature of 165°F (74°C).
  4. In a small bowl, whisk the cornstarch and water together until smooth. Slowly pour the slurry into the simmering soup while stirring. Let it cook for 2–3 minutes until the broth reaches a velvety consistency. Turn off the heat and stir in the spinach; let the residual heat wilt the greens for about 60 seconds.