Lemony Chicken & Spinach Soup

A light, restorative spring soup of tender chicken breast, baby spinach, and bright lemon in a clear broth. Ready in 30 minutes and wonderfully comforting.

Instructions

1. Poach the chicken: Place the chicken breasts in a large saucepan and pour in the chicken broth. Add a few peppercorns and a bay leaf. Bring to a gentle simmer over medium heat and cook for 18–20 minutes until cooked through.
2. Remove the chicken and set aside to cool slightly. Keep the broth simmering.
3. Shred the chicken into bite-sized pieces using two forks.
4. Finish the broth: Squeeze in the lemon juice and add the lemon zest. Taste and adjust seasoning.
5. Add the spinach to the broth and cook for 1–2 minutes until just wilted.
6. Return the chicken to the pot and heat through for 1 minute.
7. Serve in deep bowls with crusty bread and a drizzle of good olive oil.