Ingredients:

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, cubed
  • 6 cups low-sodium chicken bone broth
  • 1 tsp dried oregano
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 1 cup frozen peas
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Heat 2 tbsp olive oil in your pot over medium high heat. Add the 1.5 lbs of chicken pieces and 1 tsp salt. Brown the meat for 5 minutes until a golden crust forms on the edges.
  2. Remove the chicken and set aside. Toss in the 1 diced onion, 3 sliced carrots, and 2 stalks of celery. Sauté for 6 minutes until the onions are translucent and fragrant.
  3. Add the 4 cloves of minced garlic. Stir constantly for 1 minute until you smell that sharp, sweet aroma without letting the bits turn bitter or black.
  4. Pour in 1 cup of the 6 cups of chicken bone broth. Use a wooden spoon to scrape the brown bits off the bottom.
  5. Add the remaining broth, 1 lb cubed potatoes, 1 tsp oregano, rosemary, thyme, and the bay leaf. Bring to a boil, then reduce to a simmer. Cook for 20 minutes until the potatoes are fork tender.
  6. Stir in the 1 cup frozen peas and 2 cups chopped spinach. Cook for 2 minutes until the spinach wilts into a vibrant green.
  7. Add the 1 tbsp lemon juice and 0.5 tsp black pepper. Taste the broth — if it feels flat, add a tiny pinch more salt.
  8. Remove the woody herb sprigs and the bay leaf. Let the pot sit for 5 minutes off the heat before serving. This allows the flavors to settle into a cohesive, flavorful blend.