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High-Protein Chicken Soup

This hearty chicken soup combines tender diced chicken breasts with fresh vegetables and herbs in a savory broth, creating a nourishing and filling dish. The soup is cooked through simple simmering and sautéing, resulting in a clear, flavorful broth with tender ingredients and vibrant color. It’s perfect for cold mornings or busy nights when comfort and nutrition are top priorities.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade or high-quality store-bought
  • 2 boneless, skinless chicken breasts diced into bite-sized pieces
  • 1 large onion chopped
  • 2 cloves garlic minced
  • 2 stalks celery chopped
  • 2 carrots carrots diced
  • 2 cups spinach fresh or frozen, chopped
  • 2 tablespoons olive oil good quality
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon dried thyme or fresh thyme if available
  • to taste salt and pepper
  • 1 lemon lemon for juice or garnish

Equipment

  • Large heavy-bottomed pot
  • Sharp chef's knife
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Heat the large heavy-bottomed pot over medium heat and add olive oil. Once shimmering, add chopped onion, celery, and carrots. Sauté until fragrant and vegetables are slightly softened, about 5 minutes, with a gentle sizzle and the aroma of cooked vegetables filling the air.
  2. Add minced garlic to the vegetables, cooking for about 30 seconds until fragrant and slightly golden. Stir continuously to prevent burning and watch as the aroma deepens and the garlic releases its scent.
  3. Pour in the chicken broth and bring the mixture to a gentle simmer. The broth should bubble softly, releasing a savory aroma as it heats. Let it simmer for about 10 minutes, allowing flavors to meld.
  4. Stir in the diced chicken breasts, ensuring they are submerged in the broth. Cook for about 6-8 minutes until the chicken is cooked through and no longer pink, with the broth bubbling gently around the pieces.
  5. Add chopped spinach to the soup and cook for another 3-4 minutes until wilted and tender. The bright green color of the spinach adds freshness and vibrancy to the dish.
  6. Stir in dried thyme, chopped parsley, and season with salt and pepper to taste. Adjust the seasoning as needed, balancing the flavors with a squeeze of lemon juice for brightness.
  7. Once everything is heated through and flavors are well combined, ladle the hot soup into bowls. Garnish with extra herbs or a lemon wedge for a fresh burst of citrus.

Notes

Feel free to add more greens or herbs for variety. The lemon juice brightens the dish and can be adjusted to taste just before serving.