1 tablespoon vegetable oil
4 shallots, chopped
2 stalks celery, thinly sliced
1 carrot, thinly sliced
2 (32-ounce) containers
low-sodium chicken broth
2 bay leaves
4 cups shredded rotisserie chicken meat
1 (6-ounce) bag baby spinach, chopped
6 tablespoons lemon juice
1 teaspoon salt
½ teaspoon ground black pepper
1. In a large pot or Dutch oven, heat oil over medium-high heat. Add shallots, celery, and carrot. Cook for 5 minutes or until softened.
2. Add chicken broth and bay leaves, and bring to a boil. Lower heat, and simmer for 15 minutes. Remove bay leaves.
3. Stir in chicken, spinach, lemon juice, salt, and pepper. Cook until spinach is wilted and chicken is heated through, about 2 minutes.
We love how light and refreshing this soup is. Easy to prepare and save, Lemon Chicken Soup with Spinach keeps in the freezer for up to 6 months. To make ahead, freeze the chicken soup without adding the spinach, and toss in the leaves after reheating the soup.