Ingredients:

  • 2 tbsp extra virgin olive oil
  • 1 large yellow onion, diced (approx. 150g)
  • 3 large carrots, peeled and sliced into rounds (approx. 200g)
  • 2 stalks celery, sliced (approx. 100g)
  • 4 cloves garlic, minced
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 6 cups low-sodium chicken broth
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 bay leaf
  • 2 cups Yukon Gold potatoes, cubed (approx. 300g)
  • 1 cup fresh or frozen green beans, trimmed and cut into 1-inch pieces
  • 1 cup frozen sweet corn
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Heat the olive oil in a large Dutch oven over medium heat. Add the onion, carrots, and celery. Sauté for 6–8 minutes until the onions are translucent. Add the garlic and cook for 1 minute until fragrant.
  2. Increase heat to medium-high. Add the diced chicken to the pot. Season with salt, pepper, oregano, and thyme. Cook for 3–4 minutes until chicken is golden on the outside.
  3. Pour in the chicken broth and add the bay leaf and cubed potatoes. Bring to a boil, then reduce heat to low. Cover and simmer for 12–15 minutes until potatoes are fork-tender.
  4. Stir in the green beans and corn. Simmer for an additional 5 minutes.
  5. Turn off the heat. Remove the bay leaf. Stir in the baby spinach and fresh parsley until the greens are wilted.
  6. Stir in the fresh lemon juice. Taste and adjust seasoning with salt or pepper as needed before serving.