Greek Lemon Chicken Soup with Spinach

Add the chicken into a large pot with the water or stock. Bring to a boil, then reduce to a simmer until cooked. This will take 20 minutes or so for frozen chicken, 10 minutes or so for thawed. Remove the chicken to a plate when cooked, and shred when cooled. Reserve the stock in a separate bowl.

Into the same pot, add the olive oil, the onion, lemon zest, crushed red pepper, and a sprinkle of salt over medium heat. Stir and cook for 3-5 minutes until onion is translucent and soft but not browned. Add the oregano and garlic, and stir for one minute more. Then, add stock back into the pot with the juice of half of the zested lemon. Return the stock mixture to a gentle bubble, then add the shredded chicken. Taste, and add more lemon juice or salt to your taste. Drizzle in the heavy cream and stir to combine.

To serve, layer a bowl with some of the pasta, then a small handful of fresh spinach. Top with soup—the hot soup will wilt the spinach. Top with a lemon wedge and feta crumbles. Enjoy!

Notes: Pasta and chicken could be cooked the day before and stored separately, then just build the soup and heat everything through right before serving!

Store and serve pasta separately to prevent bloating in leftovers.