Ingredients
Method
Preparation
- In a large pot, heat a tablespoon of olive oil over medium heat.
- Add the chopped onions, celery, and carrots, then sauté until they soften and the onions are translucent, about 5 minutes.
Cooking
- Stir in the chicken breast and pour in the chicken broth. Increase the heat until the mixture reaches a gentle boil.
- Reduce the heat and let it simmer for about 15 minutes, or until the chicken is fully cooked.
- Once the chicken is cooked, remove it from the pot and shred it.
- Return the shredded chicken back to the pot, along with the grated zucchini and spinach. Let the soup simmer for another 5-7 minutes until everything is heated through.
- Taste the soup and add salt and pepper as needed. Consider garnishing with fresh herbs or a squeeze of lemon for added brightness.
Notes
For an even smoother soup, consider blending part of the soup to incorporate the vegetables further. This recipe is great for utilizing leftover rotisserie chicken; just add it towards the end of the cooking process. Experiment with spices, adding thyme or paprika to elevate flavor. Serve it with crusty bread or over rice for a more filling meal.