Ingredients:

  • 1 tbsp extra virgin olive oil
  • 2 medium yellow onions, finely diced (approx. 300g)
  • 3 large carrots, peeled and sliced (approx. 250g)
  • 2 stalks celery, sliced (approx. 150g)
  • 4 cloves garlic, minced
  • 1.5 lbs bone-in, skinless chicken thighs
  • 8 cups low-sodium chicken bone broth
  • 2 dried bay leaves
  • 1 tsp dried thyme
  • 1 large zucchini, quartered and sliced (approx. 200g)
  • 1 cup green beans, trimmed and cut into 1-inch pieces (approx. 150g)
  • 2 cups fresh baby spinach, packed (approx. 60g)
  • 1/4 cup fresh parsley, chopped
  • 1 tbsp lemon juice
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat.
  2. Add the diced onions, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent and the carrots begin to soften. Add the garlic and cook for 1 minute until fragrant.
  3. Nestle the chicken thighs into the vegetables. Pour in the bone broth and add the bay leaves and thyme.
  4. Bring the liquid to a gentle boil, then reduce the heat to low. Simmer, partially covered, for 30 minutes.
  5. Add the sliced zucchini and green beans to the pot. Continue to simmer for 10–15 minutes until the vegetables are tender and the chicken is fully cooked (internal temperature of 165°F).
  6. Remove the chicken thighs from the pot. Shred the meat using two forks, discarding the bones. Return the shredded meat to the soup.
  7. Stir in the baby spinach, fresh parsley, and lemon juice. The heat from the broth will wilt the spinach in about 1 minute. Season with salt and black pepper to taste before serving.