Quick Lemon Herb Chicken Soup

1.Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, and sauté for 5 to 7 minutes until the vegetables begin to soften.

2.Add the minced garlic, dried thyme, and dried oregano to the pot, cooking for another minute until fragrant.

3.Pour in the chicken broth and bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the flavors to meld.

4.Stir in the shredded rotisserie chicken and cook for 3 minutes until heated through.

5.Remove the pot from the heat and stir in the fresh baby spinach, lemon juice, and fresh parsley. Stir until the spinach is just wilted.

6.Season with salt and black pepper to taste and serve immediately while hot.