Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add diced chicken, garlic powder, salt, and black pepper. Cook for 5 to 7 minutes until lightly browned and cooked through to an internal temperature of 165°F. Remove chicken and set aside.
- In the same pot, add diced onion and cook for 3 to 4 minutes until softened. Add minced garlic, oregano, and thyme, and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a gentle boil. Add white beans and diced carrots. Simmer for 10 minutes until carrots are tender.
- Return the cooked chicken to the pot and stir in spinach. Cook for 2 to 3 minutes until spinach is wilted.
- Stir in lemon juice and adjust seasoning if needed.
- Serve hot and garnish with chopped fresh parsley.
Notes
Store in the refrigerator for up to 4 days. Reheat until hot before serving. This soup also freezes well for longer storage.
