A rich and flavorful soup featuring tender chicken, vibrant spinach, a burst of fresh lemon, and a creamy texture that makes it perfect for a comforting meal.
Ingredients (Serves 4):
- 2 medium chicken breasts (boneless, skinless)
- 1 tablespoon olive oil
- 4 garlic cloves (minced)
- 1 medium onion (chopped)
- 2 medium carrots (peeled and diced)
- 1 celery stalk (diced)
- 750 ml (3 cups) chicken broth
- 200 ml (3/4 cup) heavy cream
- 100 g (3.5 oz) fresh spinach leaves (washed)
- Zest and juice of 1 large lemon
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Optional: Fresh parsley (chopped, for garnish)
Instructions:
1. Cook the chicken:
- Heat olive oil in a large pot over medium heat.
- Season the chicken breasts with salt and pepper. Add them to the pot and sear for 5-6 minutes per side until cooked through and golden brown.
- Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken using two forks.
2. Sauté the vegetables:
- In the same pot, add the chopped onion, garlic, carrots, and celery.
- Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the garlic becomes fragrant.
3. Add the broth and simmer:
- Pour in the chicken broth and bring the soup to a boil.
- Reduce the heat to low and let it simmer for about 10 minutes until the vegetables are tender.
4. Add the chicken and spinach:
- Stir in the shredded chicken and fresh spinach. Cook for 2-3 minutes until the spinach wilts.
5. Make it creamy:
- Pour in the heavy cream and stir to combine. Let it simmer for another 2-3 minutes.
6. Add lemon and herbs:
- Stir in the lemon zest, lemon juice, and dried thyme. Taste and season with salt and pepper as needed.
7. Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Serve with warm crusty bread or crackers for a complete meal.
Tips:
- For extra tanginess: Add more lemon juice to taste, or even a splash of white wine during the sautéing of vegetables for added depth of flavor.
- Make it lighter: Use half-and-half or a lighter cream instead of heavy cream for a lower-fat version.
- For a more rustic texture: If you like a chunkier soup, leave some of the vegetables unblended or chop the chicken into larger pieces.
This Creamy Lemon Chicken Soup with Spinach and Garlic is a perfect combination of bright flavors and creamy comfort—ideal for a cozy meal on chilly days!
