Ingredients:

  • 1.5 lbs boneless skinless chicken thighs
  • 6 cups low-sodium chicken bone broth
  • 1 tbsp olive oil
  • 2 large carrots, sliced into 1/4-inch rounds
  • 2 ribs celery, diced
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 medium zucchini, cut into half-moons
  • 2 cups fresh baby spinach
  • 1 tsp dried thyme
  • 1 bay leaf
  • 0.5 lemon, juiced
  • 1 tsp salt
  • 0.5 tsp black pepper

Instructions:

  1. Season chicken thighs with salt and pepper. Heat olive oil in a 6-quart Dutch oven over medium-high heat. Brown chicken for 3–4 minutes per side until a golden fond forms on the bottom of the pot. Remove chicken and set aside.
  2. Reduce heat to medium. Add diced onions, carrots, and celery to the pot. Sauté for 5–7 minutes, using the moisture from the vegetables to scrape up the browned bits (fond) from the bottom.
  3. Add minced garlic and dried thyme. Cook for 1 minute until fragrant.
  4. Pour in the chicken bone broth and add the bay leaf. Slice the seared chicken into bite-sized pieces and return them to the pot. Bring to a gentle simmer and cook for 10 minutes.
  5. Add the zucchini half-moons and simmer for an additional 3–5 minutes until the zucchini is tender but still vibrant.
  6. Stir in the fresh baby spinach until wilted. Remove from heat, stir in the fresh lemon juice, and adjust salt and pepper to taste before serving.