Ingredients:
- 1.5 lbs boneless skinless chicken thighs, fat trimmed
- 6 cups low-sodium chicken bone broth
- 1 lb Yukon Gold potatoes, 1/2-inch dice
- 2 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 unit bay leaf
- 2 cups frozen peas
- 2 cups fresh baby spinach, chopped
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.5 tsp cracked black pepper
Instructions:
- Place the diced onions, garlic, and 1 lb Yukon Gold potatoes at the bottom of the crockpot. Note: This creates a flavor bed that seasons the broth from the bottom up.
- Lay the 1.5 lbs chicken thighs directly over the vegetables. Season the meat generously with the 1 tsp dried thyme, 1 tsp dried oregano, 0.5 tsp salt, and 0.5 tsp cracked black pepper.
- Pour the 6 cups chicken bone broth over the ingredients until everything is submerged by at least one inch. Add the unit bay leaf last.
- Cover and cook on LOW for 7 hours. Note: Avoid opening the lid; every time you peek, you lose about 15-20 minutes of heat.
- During the final 20 minutes of cooking, carefully remove the chicken thighs with tongs.
- Place chicken on a board and shred with two forks until you have bite-sized pieces. Return the meat to the pot immediately.
- Stir in the 2 cups frozen peas, 2 cups chopped fresh baby spinach, and 1 tbsp lemon juice.
- Let sit for 5-10 minutes until the greens are wilted and the peas are bright green and hot.
- Remove the bay leaf and discard it before serving.
- Taste the broth and add a pinch more salt if the flavors don't jump yet. One thing I've learned the hard way: don't skip the rest period at the end. When you add those frozen peas, the temperature of the soup drops slightly. Giving it that extra 10 minutes with the lid back on ensures the spinach is silky and the peas aren't icy in the middle. It’s also the time when the lemon juice works its magic, mingling with the herbs to create that finished, professional taste.