Chicken and Spinach Soup

Instructions

1. 1

   Heat the olive oil in a large pot over medium heat.

2. 2

   Add the diced carrots and celery, and sauté for 4-5 minutes until they begin to soften.

3. 3

   Add the chicken breast to the pot and cook for 2-3 minutes, turning to lightly brown all sides.

4. 4

   Pour in the low-sodium chicken broth and add the dried thyme and salt.

5. 5

   Bring the mixture to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through.

6. 6

   Remove the chicken breast from the pot, shred it using two forks, and return the shredded chicken to the soup.

7. 7

   Add the fresh spinach and stir until wilted, about 1-2 minutes.

8. 8

   Taste and adjust seasoning if needed. Serve hot.