Lemon Chicken Soup w Greens

Prep Time

15 mins

Prep Notes

This chicken soup gets a major flavor boost from fresh lemon juice, cinnamon and garlic.

Cooking Time

25 minutes


4 Servings


  • 1 large onion - diced
  • 2 c carrot - diced
  • 3 c celery - diced
  • 4 cloves garlic - finely chopped
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 teaspoons cinnamon
  • 6 c chicken broth - low sodium
  • 10 large sprigs parsley plus extra for garnish
  • 1 lb chicken breasts
  • 1 bag spinach
  • 15 oz can chick peas - washed and drained
  • Juice of ½ a lemon (or more to taste)


  1. Saute onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes. (I use non-stick spray to save calories but olive oil works well too.)
  2. Add garlic, salt, pepper and cinnamon and continue cooking for additional minute.
  3. Stir in chicken broth and whole parsley sprigs then bring to a boil.
  4. Add raw, whole chicken breasts and bring to a simmer.
  5. Cook for 10-12 minutes at a low boil.
  6. Take one chicken breast out and cut in half to check for doneness. (Will take more or less depending on the thickness of chicken.)
  7. When chicken is cooked through, remove and place on a cutting board to cool.
  8. Begin shreddiing the chicken when it is cool enough to handle.
  9. Add shredded chicken back into the broth and veggies.
  10. Stir in spinach, chick peas and lemon juice.
  11. Cook until spinach is tender, about 5 additional minutes.
  12. Remove long parsley sprigs and garnish with fresh chopped parsley.


Excellent source of Vitamin A and C, good source of calcium and iron.

Serving size: 1 Calories: 308 Fat: 3.5g Carbohydrates: 38.6gSodium: 1654mg Fiber: 10.1g Protein: 36.4g Cholesterol: 60mg