Gentle Herbal Chicken Soup

1.Prepare all vegetables: peel and dice carrots, parsnip, potatoes, and celery. If using, halve the onion and peel the garlic cloves.

2.In a large soup pot, heat olive oil over medium heat. Add the diced carrots, parsnip, celery, and potatoes. Sauté for 3-4 minutes until slightly softened but not browned.

3.Add the chicken breasts or thighs to the pot. Pour in the low-sodium chicken broth and enough filtered water to cover all ingredients (if needed).

4.Add the halved onion, whole garlic cloves, bay leaf, thyme sprig, parsley sprig, and dried dill (if using). Season with salt and pepper.

5.Bring the soup to a gentle boil over medium-high heat, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the chicken is cooked through and vegetables are tender.

6.Remove the chicken and set aside. Discard the onion, garlic, bay leaf, and herb stems for a milder broth.

7.Shred or dice the cooked chicken into bite-sized pieces. Return the chicken to the pot.

8.Add the chopped spinach or Swiss chard (if using) and simmer for another 2-3 minutes until wilted.

9.Taste and adjust seasoning with additional salt, pepper, or a squeeze of lemon juice for brightness, if desired.

10.Ladle soup into bowls, garnish with fresh parsley, and serve warm.