Method
How to Make Chicken & Vegetable Soup
Heat the olive oil in a large pot over medium heat. Allow the oil to warm up as it readies to embrace the vegetables, about 2 minutes.
Sauté the chopped onion and minced garlic, cooking for 3–4 minutes until the onion is translucent and fragrant.
Add the chicken breasts to the pot, then pour in the chicken broth and water.
Stir in the dried thyme, dried oregano, salt, and pepper. Bring the mixture to a gentle boil.
Reduce the heat to low and cover. Allow the chicken to simmer for about 15 minutes, or until fully cooked.
Remove the chicken from the pot and shred it using two forks.
Stir in the sliced carrots and chopped celery. Cook for about 5 minutes, letting the vegetables brighten in color and soften slightly.
Add the green beans and spinach, cooking for an additional 5 minutes until the vegetables are tender and the spinach has wilted.
Return the shredded chicken to the pot and stir in the lemon juice.
Taste the soup and adjust the seasoning if necessary.
Ladle the soup into bowls and enjoy hot.
Notes
Optional: Serve with crusty bread for a perfect dipping companion.