Ingredients:

  • 8 cups low-sodium chicken broth
  • 2 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced thin
  • 2 medium carrots, diced
  • 1 medium zucchini, diced
  • 1 cup fresh corn kernels
  • 2 cups fresh baby spinach, chopped
  • 1 tbsp fresh lemon juice
  • 1 lb cooked chicken breast, shredded or cubed
  • 1/4 cup fresh parsley, chopped
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Melt butter in a 6-quart stockpot over medium heat. Add the diced onion and celery, sautéing for 4–5 minutes until the onions become translucent and the celery softens. Stir in the garlic and cook for 60 seconds.
  2. Pour in the chicken broth and increase heat to medium-high. Bring the liquid to a gentle simmer. Stir in the carrots and corn, then lower the heat and simmer for 8–10 minutes until carrots are tender but firm.
  3. Stir in the zucchini and baby spinach and allow them to wilt for exactly 2 minutes.
  4. Turn off the heat and fold in the pre-cooked chicken breast, lemon juice, and fresh parsley. Stir gently until the chicken is heated through. Season with salt and black pepper.