Ingredients:

  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 2 stalks celery, sliced
  • 1 cup zucchini, diced small
  • 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
  • 6 cups chicken bone broth (low sodium)
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ cup heavy cream
  • 2 cups fresh baby spinach
  • 1 tbsp fresh lemon juice
  • ¼ cup fresh parsley, chopped

Instructions:

  1. Heat the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced chicken and cook until the edges are golden-brown, about 5-7 minutes. Remove the chicken and set it aside on a plate.
  2. In the same pot, add the diced onion, celery, and zucchini. Stir frequently until the onions are translucent.
  3. Stir in the minced garlic and dried thyme, cooking for approximately 60 seconds to avoid burning the garlic.
  4. Pour in the chicken bone broth, scraping the bottom of the pot to release the browned bits. Return the chicken to the pot, bring to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes until the chicken is tender.
  5. Turn the heat to low. Stir in the heavy cream and baby spinach, stirring until the leaves have just wilted into the broth.
  6. Remove from heat and stir in the fresh lemon juice and chopped parsley to brighten the flavor.