Gather all your ingredients: diced chicken, sliced zucchini, fresh spinach, herbs, lemon, and broth.
Heat a tablespoon of olive oil in your large pot over medium heat until it shimmers and starts to crackle gently.
Add the diced chicken breasts to the pot, season lightly with salt and pepper, and cook for about 5 minutes until they turn opaque and release a mild aroma.
Pour in the chicken broth, scraping the bottom of the pot with your spoon to loosen any browned bits—these add great flavor.
Drop in the sliced zucchini and cook for about 8-10 minutes, until they soften slightly but still retain some bite, and the broth begins to simmer gently.
Add the fresh spinach and cook for another 2-3 minutes until wilted, watching the vibrant green leaves shrink and soften.
Squeeze in the juice of a fresh lemon, stirring well to brighten the flavors and balance the broth's richness.
Chop the fresh herbs and stir them into the soup, allowing their aroma to infuse the broth with fresh, herbal notes.
Taste the broth and adjust seasoning with more salt, pepper, or lemon juice if needed.
Remove the pot from heat and let the soup sit for a minute to settle and meld the flavors.
Serve the soup hot, garnished with additional herbs if desired, and enjoy the vibrant, nourishing broth with tender chicken and vegetables.
