4 bone in, skin on chicken breasts
1 yellow onion. chopped
1 leek, halved and sliced
12 ounces artichoke hearts, quartered (I use frozen)
5 ounces fresh spinach
10 cups low sodium chicken stock (I use Pacific)
1/2 cup chopped dill
1/2 rouhly chopped parsely
6 tablespoons extra virgin olive oil
1 tablespoon freshly ground black pepper
3 tablespoons kosher salt
Juice of 1 lemon
Preheat the oven to 400 degrees.
Place the chicken breasts on a baking sheet, and drizzle 2 tablespoons of the olive oil, followed by a tablespoon of both salt and pepper. Roast in the oven for 30 minutes. Remove and let cool.
In a large stock pot over medium heat, add the remaining 4 tablespoons of olive oil, chopped onions, and sliced leeks, and cook for 5-10 minutes stirring occasionally until translucent. Add the artichokes, and cook for another 5 minutes.
Meanwhile, remove the skin and bones from the chicken breasts, and shred the chicken.
Add the chicken broth, shredded chicken, spinach, and 1 tablespoon of pepper & 3 tablespoons of kosher salt to the stockpot, and stir to combine. Turn up the heat until boiling, and then reduce to low and let simmer for 15 minutes.
You are ready to go!! We topped with fresh parsley, dill, a squeeze of fresh lemon juice, and grated parmesan, and it was wonderful!
Wes and I are sick as dogs, so this EASY chicken and vegetable soup is what we have been surviving off of all week! Before I got sick, I made Wes a chicken soup with homemade stock, but once I caught the bug midweek... it was store bought stock all the way. This is a really nice twist on the classic chicken soups out there, and I can not stress how easy it was, and how comforting it has been! I love nothing more than soup during the fall and winter, and love knowing that this is possible to make as a quick weeknight meal! Truly 1 hour start to finish! Hopefully we are on the upswing!
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