Think of my Lemony Chicken Soup with Greens as a warm bowl of comfort. Whether you’re coming down with a cold or looking to cheer up a friend, this soup always seems to do the trick.
Loaded with fresh veggies and plenty of lean protein, this is the perfect meal-in-a-bowl that will warm the belly and soul. Lemon juice, spinach, cinnamon and chick peas are a wink and a nudge to my Syrian heritage.
Of course, after a lengthy debate with my Aunt Paula over the weekend, I now know that this soup is not technically a Syrian dish. However, my Syrian mother raised me on this soup so for all intensive purposes, I think of it as Syrian Chicken Soup.
Feel free to make it your own. Want to add noodles or rice? No problem – just add a little more broth. Have extra veggies in the fridge? Throw in chopped red peppers, zucchini or summer squash. Not a fan of chick peas? Skip it. As with all of my recipes, think of them as a guideline more than a rule book. Just be sure to make extra…I’m sure someone you know could use a little extra comforting.
Your friends are waiting.
- 1 large onion diced
- 2 c carrot diced
- 3 c celery diced
- 4 cloves garlic finely chopped
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 2 teaspoons cinnamon
- 6 c chicken broth low sodium
- 10 large sprigs parsley plus extra for garnish
- 1 lb chicken breasts
- 1 bag spinach
- 15 oz can chick peas washed and drained
- 1/2 Juice of a lemon or more to taste
Saute onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes. (I use non-stick spray to save calories but olive oil works well too.)
Add garlic, salt, pepper and cinnamon and continue cooking for additional minute.
Stir in chicken broth and whole parsley sprigs then bring to a boil.
Add raw, whole chicken breasts and bring to a simmer.
Cook for 10-12 minutes at a low boil.
Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.)
When chicken is cooked through, remove and place on a cutting board to cool.
Begin shreddiing the chicken when it is cool enough to handle.
Add shredded chicken back into the broth and veggies.
Stir in spinach, chick peas and lemon juice.
Cook until spinach is tender, about 5 additional minutes.
Remove long parsley sprigs and garnish with fresh chopped parsley.
Excellent source of Vitamin A and C, good source of calcium and iron.