Ingredients:

  • 1 lb (450g) boneless, skinless chicken breasts, cubed into 1-inch pieces
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra-virgin olive oil
  • 8 cups (1.9L) low-sodium chicken broth
  • 1 medium (150g) yellow onion, diced
  • 3 medium (180g) carrots, sliced into rounds
  • 3 stalks (90g) celery, sliced
  • 2 medium (300g) gold potatoes, peeled and cubed
  • 1 cup (30g) frozen peas
  • 2 cups (60g) fresh baby spinach or kale, chopped
  • 3 cloves (9g) garlic, minced
  • 1 tsp (2g) dried thyme
  • 1 bay leaf
  • 1 tbsp (15ml) fresh lemon juice
  • Salt and black pepper to taste

Instructions:

  1. Heat the butter and olive oil in the Dutch oven over medium heat.
  2. Add the diced onion, carrots, and celery. Sauté for 5–7 minutes until the onions are translucent and the carrots begin to soften.
  3. Stir in the minced garlic and dried thyme; cook for 60 seconds until the aroma is pungent but the garlic hasn't browned.
  4. Pour in the chicken broth and add the bay leaf. Increase heat to bring the liquid to a gentle boil.
  5. Add the cubed potatoes and raw chicken pieces.
  6. Reduce heat to low, cover with a lid, and simmer for 15–20 minutes. Use a spoon to check that the chicken is opaque throughout and potatoes are fork-tender.
  7. Stir in the frozen peas and chopped spinach. Let them cook for just 2 minutes—the residual heat will wilt the greens perfectly.
  8. Remove the bay leaf.
  9. Stir in the fresh lemon juice. Taste and adjust with salt and black pepper.