One-Pot Chicken & Veggie Soup

Ingredients

1 tbsp olive oil
1 medium yellow onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
1 lb boneless skinless chicken breast or thigh, diced (or shred a rotisserie chicken — even faster)
6 cups chicken broth (low-sodium)
1 (15 oz) can diced tomatoes
1 (15 oz) can white beans (cannellini or great northern), drained
1 tsp Italian seasoning (or oregano + basil + thyme)
2 cups baby spinach or kale
Juice of 1/2 lemon
Salt + black pepper
Optional: grated Parmesan to top

Steps

Heat olive oil in a large pot over medium. Add onion, carrots, and celery. Cook 5 minutes until starting to soften.
Add garlic and Italian seasoning. Stir 30 seconds until fragrant.
Add raw diced chicken (skip if using rotisserie). Brown for 3-4 minutes, stirring.
Pour in broth, tomatoes (with juice), and white beans. Bring to a low boil, then reduce to simmer.
Simmer 12-15 minutes until chicken is fully cooked through. If using rotisserie chicken, add it now and simmer 5 minutes to warm.
Stir in spinach until just wilted (~1 minute). Add lemon juice. Taste — add salt + pepper as needed.
Ladle into bowls. Top with Parmesan if using. Crusty bread on the side is highly recommended.

Why this works

Why it works: lean protein + fiber-rich beans + a pile of vegetables in every spoonful. Reheats brilliantly all week. Freezes for up to 3 months. Cheap base ingredients. Endlessly customizable — swap kale for cabbage, add diced potato, throw in pasta at the end.