Ingredients:

  • 1.5 lbs chicken breast
  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, finely diced
  • 3 large carrots, peeled and sliced into rounds
  • 2 stalks celery, diced
  • 3 cloves garlic, minced
  • 1 lb Yukon Gold potatoes, peeled and cubed
  • 6 cups low sodium chicken broth
  • 1/4 cup all purpose flour
  • 4 tbsp unsalted butter
  • 1 cup whole milk
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 cup fresh baby spinach
  • 1 tsp lemon juice
  • Salt to taste
  • Cracked black pepper to taste

Instructions:

  1. Heat the 2 tbsp olive oil in your pot over medium high heat. Add the 1.5 lbs of chicken cubes and season with salt and pepper. Cook for about 5 minutes until the chicken is opaque and lightly browned. Note: Don't worry about cooking it through yet; we just want color.
  2. Remove the chicken and set aside. In the same pot, add the diced onion, carrots, and celery. Cook for 6 minutes until the onions are translucent and the carrots soften slightly.
  3. Stir in the 3 cloves of minced garlic and cook for 1 minute until fragrant and golden.
  4. Pour in a splash of the 6 cups chicken broth and use your wooden spoon to scrape the bottom. This releases the flavor packed brown bits.
  5. Add the remaining broth, 1 lb of cubed potatoes, 1 tsp dried thyme, and the bay leaf. Bring to a boil, then reduce heat and simmer for 15 minutes until the potatoes are fork tender.
  6. In a separate small saucepan, melt the 4 tbsp butter over medium heat. Whisk in the 1/4 cup flour and cook for 2 minutes until it smells slightly nutty and looks like a pale paste.
  7. Slowly whisk the 1 cup whole milk into the flour mixture. Continue whisking for 3 minutes until the sauce is thick and smooth.
  8. Pour the creamy milk mixture into the large soup pot. Stir well to incorporate. Note: This creates that signature creamy chicken soup recipe texture without the need for heavy cream.
  9. Return the seared chicken to the pot. Simmer for an additional 5 minutes until the chicken is fully cooked through and the soup has thickened.
  10. Stir in the 1 cup baby spinach and 1 tsp lemon juice. The heat of the soup will wilt the spinach in about 30 seconds. Remove the bay leaf before serving.