Classic chicken and vegetable soup

A Modern starter dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 1 h 30 min

Organic sourcing

Spinach is on the Dirty Dozen list, so it's worth sourcing organic. Carrots also retain some pesticide residue; organic can be a better choice for these.

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 carrots, sliced
• 2 stalks celery, sliced
• 1 red pepper, chopped
• 500 g boneless, skinless chicken breast
• 1 tsp dried thyme
• 1 tsp dried oregano
• 4 cups chicken stock (ideally homemade)
• 2 cups water
• 1 bay leaf
• salt to taste
• black pepper to taste
• 2 cups spinach, chopped

Method

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, sauté until the onion is translucent.
3. Stir in the carrots, celery, and red pepper. Cook for 5 minutes until slightly softened.
4. Add the chicken breast to the pot and season with thyme, oregano, salt, and black pepper.
5. Pour in the chicken stock and water, then add the bay leaf.
6. Bring the mixture to a boil, then reduce to a simmer. Cook for 20-25 minutes until the chicken is cooked through.
7. Remove the chicken, shred it using two forks, and return it to the pot.
8. Stir in the chopped spinach and cook for an additional 5 minutes.
9. Season the soup with more salt and pepper to taste, then remove the bay leaf before serving.

Notes

• Leftovers can be stored in the fridge for 3 days.
• Feel free to swap spinach with kale or Swiss chard.
• Add more vegetables, like zucchini or green beans, if desired.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Modern recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.