1 lb boneless chicken thighs
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
1 can (14 ounces) diced tomatoes
4 cups chicken broth
1 cup spinach or kale
2 garlic cloves, minced
1 teaspoon dried oregano
Salt and pepper to taste
Prepare the Ingredients: Begin by gathering and prepping all your ingredients. Dice the onion, carrots, and celery, and mince the garlic.
Sauté the Base: In a large pot, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
Add Vegetables: Toss in the carrots and celery, cooking for another 4-5 minutes until tender.
Incorporate Garlic: Stir in the minced garlic and cook until fragrant, about 1 minute.
Add Chicken: Add the chicken thighs to the pot and season with salt, pepper, and oregano. Brown the chicken on all sides, which should take about 5 minutes.
Pour in Broth and Tomatoes: Pour the chicken broth and diced tomatoes into the pot. Bring to a boil.
Simmer: Reduce the heat to low, cover, and let the soup simmer for about 20-25 minutes, or until the chicken is cooked through and tender.
Add Greens: In the last 5 minutes of cooking, add in the spinach or kale until wilted.
Adjust Seasoning: Taste and adjust seasoning with salt and pepper if necessary.
Serve: Ladle the soup into bowls and enjoy hot, garnished with fresh herbs if desired!
