Folate-Rich Chicken and Vegetable Soup

Heat the olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery stalks. Sauté for about 6 to 8 minutes until the vegetables begin to soften.

Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.

Pour in the low-sodium chicken broth and bring the mixture to a gentle boil.

Submerge the chicken breasts completely into the simmering broth. Reduce the heat to medium-low, cover the pot, and let it simmer for 15 to 18 minutes until the chicken is cooked fully through and reaches an internal temperature of 165°F (74°C).

Carefully remove the cooked chicken breasts from the pot and transfer them to a clean cutting board. Allow them to rest for a few minutes, then shred the meat using two forks.

Stir the rinsed chickpeas and the shredded chicken back into the simmering pot of broth and vegetables.

Add the fresh baby spinach and cook for 2 to 3 minutes until the spinach is fully wilted and tender.

Remove the soup from the heat. Stir in the fresh lemon juice, salt, and black pepper. Taste and adjust seasonings if needed, then serve warm.