Turkey Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Carrots(360g)
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  Celery(360g)
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  Garlic(30g)
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  Chicken Breast, Grilled(720g)
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  Brown Rice(180g)
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  1 1/2 teaspoons kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper
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  Oregano, Dried(3g)
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  Low Sodium Chicken Broth(907g)

  Any carton chicken broth labeled "low sodium." Swanson or store brand.

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  4 cups water
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  Lemon Juice, Fresh(30g)
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  Spinach(142g)
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  Peas, Sweet, Frozen(360g)
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  Parsley, Fresh(80g)

Instructions

1. 1Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery, stirring frequently for 5 minutes until softened. Cover the pot, reduce heat to medium-low, and cook for another 5 minutes until the vegetables are tender.
2. 2Uncover the pot and stir in the fresh garlic, cooking over medium heat for 1 minute until fragrant.
3. 3Stir in the cooked chicken breast, brown rice, dried oregano, and chicken broth. Cover the pot and increase heat to high until the soup reaches a boil (about 5–7 minutes). Once boiling, reduce heat to a simmer and slightly ajar the lid.
4. 4Simmer the soup over medium-low heat for 35–40 minutes, stirring every 10–15 minutes and scraping the bottom of the pot with a wooden spoon to prevent sticking, until the rice is tender and cooked through.
5. 5Remove the pot from heat and stir in the fresh lemon juice, fresh spinach, frozen peas, and fresh parsley. Cover the pot and let sit off the heat for 5 minutes until the spinach wilts.
6. 6Stir the soup thoroughly and taste, adjusting salt as needed.
7. 7Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch of headspace. Allow to cool to room temperature before sealing lids, then refrigerate for up to 4 days or freeze for up to 3 months.