Classic Healthy Chicken Vegetable Soup

1.Heat olive oil in a large pot over medium heat until shimmering.

2.Add diced onion and sauté for 3-4 minutes until translucent and fragrant.

3.Add minced garlic and cook for 30 seconds, stirring constantly to avoid burning.

4.Add sliced carrots and celery to the pot, cooking for 5 minutes until they begin to soften, stirring occasionally.

5.Stir in diced zucchini and green beans, cooking for an additional 3 minutes.

6.Pour in the chicken broth and add the bay leaf, dried thyme, dried parsley, salt, and black pepper. Stir to combine.

7.Bring the soup to a gentle boil, then reduce heat to low and simmer uncovered for 10 minutes, allowing the flavors to meld and vegetables to become tender.

8.Add the cooked chicken breast and chopped spinach to the pot, stirring until the spinach wilts and the chicken is heated through, about 3 minutes.

9.Remove the bay leaf from the soup. Taste and adjust seasoning with additional salt, pepper, or lemon juice if desired.

10.Ladle the soup into bowls and garnish with freshly chopped parsley before serving.