Ingredients:

  • 2 tbsp (30ml) extra virgin olive oil
  • 1.5 lbs (680g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1 large yellow onion, diced (150g)
  • 3 large carrots, sliced into rounds (200g)
  • 2 stalks celery, diced (100g)
  • 4 cloves garlic, minced
  • 1 tsp (5g) kosher salt
  • 0.5 tsp (2g) cracked black pepper
  • 6 cups (1.4L) low sodium chicken broth
  • 1 tsp (1g) dried oregano
  • 1 tsp (1g) dried thyme
  • 2 bay leaves
  • 2 cups (300g) Yukon Gold potatoes, cubed
  • 1 cup (150g) frozen sweet peas
  • 2 cups (60g) fresh baby spinach
  • 1 tbsp (15ml) fresh lemon juice
  • 0.25 cup (10g) fresh parsley, chopped

Instructions:

  1. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat. Add the chicken cubes in a single layer and sear for 3-5 minutes until a golden-brown crust forms. Remove chicken and set aside; it will finish cooking later.
  2. In the same pot, add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the onions are translucent and fragrant.
  3. Stir in the minced garlic, kosher salt, black pepper, oregano, and thyme. Cook for 1 minute until you smell the herbs waking up.
  4. Pour in the chicken broth, scraping the bottom of the pot to release the browned bits (fond). Add the bay leaves and cubed potatoes. Bring to a boil, then reduce heat and simmer for 10-12 minutes until potatoes are fork-tender.
  5. Return the browned chicken to the pot. Simmer for another 5 minutes until the chicken is cooked through and opaque.
  6. Stir in the 1 cup of frozen peas and 2 cups of baby spinach. Cook for 2 minutes until the spinach is wilted and the peas are bright green.
  7. Remove from heat. Stir in the fresh lemon juice and chopped parsley to brighten the flavors before serving.