Lemon Chicken, Spinach and Rice Soup

Wash your hands and clean the work surface. Rinse the zucchini and lemon under running water, scrub their skins, and dry. Rinse and dry the spinach unless labeled prewashed. Dice the onion, mince the garlic, cut the zucchini into 1/2-inch pieces, and roughly chop the spinach. Squeeze and measure 3 tablespoons lemon juice. Rinse the rice in a fine-mesh strainer and drain.

Cut the chicken into 1-inch pieces, keeping it separate from the prepared vegetables. Do not rinse raw chicken. Wash your hands, knife, cutting board and any surfaces that touched the raw chicken before continuing.

Heat the olive oil in the soup pot over medium heat. Add the onion and cook for 5 minutes, stirring occasionally, until softened. Add the garlic and thyme and cook for 30 seconds, stirring, until fragrant.

Pour in the chicken broth and add the salt and pepper. Bring to a boil over medium-high heat. Stir in the chicken and rice, return to a gentle simmer, then reduce the heat to medium-low. Partially cover and simmer for 10 minutes, stirring occasionally to keep the rice from sticking.

Add the zucchini and simmer, partially covered, for another 8–10 minutes, until the rice is tender and the zucchini is just tender. Check several of the largest chicken pieces with a clean food thermometer; their centers must reach 165°F. If necessary, continue simmering until both the rice and chicken are ready.

Stir in the spinach and simmer uncovered for 1–2 minutes, just until wilted. The soup should remain brothy, with rice and vegetables suspended in the liquid.

Remove the pot from the heat and stir in all 3 tablespoons lemon juice. Divide the soup among four generous bowls and serve promptly.