Lorraine Wallace Soup

Nutriscore Rating: 73/100

Warm, hearty, and packed with wholesome ingredients, Lorraine Wallace Soup is the ultimate comfort food for any season. This vibrant soup combines tender shredded chicken, Yukon Gold potatoes, and a medley of fresh vegetables, including carrots, celery, spinach, and peas, simmered in a flavorful low-sodium chicken broth infused with thyme and a hint of garlic. Ready in just 45 minutes, it strikes the perfect balance between rustic simplicity and nourishing goodness. Customize its creamy richness by adding a splash of heavy cream, and serve it alongside crusty bread for a soul-soothing meal. Ideal for busy weeknights or casual gatherings, this one-pot wonder is sure to become a family favorite. Perfect for keywords like "easy chicken soup recipe," "vegetable-packed soups," and "healthy comfort food."

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 large carrots, sliced into rounds
• 2 stalks celery stalks, chopped
• 2 medium Yukon Gold potatoes, peeled and cubed
• 2 cups cooked chicken, shredded
• 6 cups low-sodium chicken broth
• 1 teaspoon fresh thyme leaves
• 1 piece bay leaf
• 1 cup frozen peas
• 2 cups fresh spinach leaves, chopped
• 0.5 cup heavy cream (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

📝 Instructions

9 steps

1. In a large pot over medium heat, heat the olive oil until shimmering.

2. Add the diced yellow onion and cook for 3-4 minutes until translucent.

3. Stir in the minced garlic, sliced carrots, and chopped celery. Cook for another 5 minutes until the vegetables begin to soften.

4. Add the cubed Yukon Gold potatoes and cook for 2 additional minutes, stirring occasionally.

5. Pour in the chicken broth and bring the mixture to a boil.

6. Reduce the heat to a simmer and add the fresh thyme leaves, bay leaf, and shredded chicken. Cook for 15 minutes, or until the potatoes are tender.

7. Stir in the frozen peas and chopped spinach leaves. Cook for another 3-4 minutes until the spinach is wilted.

8. If desired, stir in the heavy cream for a richer texture. Season with salt and black pepper to taste.

9. Remove the bay leaf and serve the soup hot with crusty bread or a side salad.

Nutrition Facts

1 serving (498.4g)

Calories		311
% Daily Value*
Total Fat		14.5 g	19%
	Saturated Fat	6.0 g	30%
	Polyunsaturated Fat	0.0 g
Cholesterol		69 mg	23%
Sodium		568 mg	25%
Total Carbohydrate		21.9 g	8%
	Dietary Fiber	4.5 g	16%
	Total Sugars	5.0 g
Protein		22.9 g	46%
Vitamin D		0.1 mcg	1%
Calcium		99 mg	8%
Iron		2.5 mg	14%
Potassium		835 mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 779 cal (41.9%%)

Protein: 548 cal (29.5%%)

Carbs: 530 cal (28.5%%)