Lemon Garlic Chicken Spinach Soup
Equipment
- Slow Cooker
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 4 cups chicken broth
- 4 garlic cloves, minced
- 2 lemons, zested and juiced
- 5 ounces fresh spinach
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Place the chicken breasts in the slow cooker. Add the chicken broth, minced garlic, lemon zest, lemon juice, oregano, salt, and black pepper.
- Cover and cook on low for 6 hours until the chicken is tender and easy to shred.
- Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the broth.
- Add the fresh spinach to the slow cooker. Stir gently, cover, and cook for 10 more minutes until the spinach wilts.
Notes
Stir the spinach in only at the end so it stays bright green instead of turning dull. Taste the broth after shredding the chicken and add an extra pinch of salt if the lemon flavor needs balancing. Leftovers reheat well on the stovetop over medium heat with a splash of broth to loosen the texture.
Course: Soup
Cuisine: Mediterranean
Equipment: Slow Cooker
Cuisine: Mediterranean
Equipment: Slow Cooker