Ingredients:

  • 1 tablespoon (15 ml) olive oil
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 2 carrots, peeled and diced (approx. 1 cup)
  • 2 celery stalks, diced (approx. 1 cup)
  • 2 cloves garlic, minced (approx. 2 teaspoons)
  • 1 teaspoon dried Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 8 cups (approx. 1.9 liters) chicken broth (low-sodium preferred)
  • 1 bay leaf
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 5 ounces (140g) fresh spinach, roughly chopped (or 10 ounces frozen spinach, thawed and squeezed dry)
  • 1/2 cup (approx. 60g) uncooked small pasta (e.g., ditalini, orzo) (optional)
  • Salt and freshly ground black pepper, to taste
  • Freshly grated Parmesan cheese (optional)
  • Lemon wedges (optional)

Instructions:

  1. Heat olive oil in a large stockpot over medium heat. Add onion, carrots, and celery and sauté until softened, about 5-7 minutes. Add garlic, Italian seasoning, and red pepper flakes (if using) and cook for 1 minute more, until fragrant.
  2. Pour in chicken broth and add bay leaf. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
  3. Add chicken pieces to the simmering broth. Cook until chicken is cooked through and no longer pink, about 8-10 minutes, depending on the size of the pieces. Ensure the internal temperature reaches 165°F (74°C).
  4. If using pasta, add it to the pot and cook according to package directions (usually about 8-10 minutes), until al dente.
  5. Stir in spinach and cook until wilted, about 2-3 minutes.
  6. Remove the bay leaf. Season soup with salt and pepper to taste. Serve hot, garnished with grated Parmesan cheese and lemon wedges, if desired. Enjoy your chicken and spinach soup!