Steamed Vegetable and Chicken Soup

Ingredients:

• 2 boneless, skinless chicken breasts (or thighs)
• 2 medium carrots, sliced
• 1 cup broccoli florets
• 1 zucchini, sliced
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 cup baby spinach
• 4 cups low-sodium chicken broth
• 1 tsp olive oil or butter (optional, for extra flavor)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• Fresh parsley, chopped (for garnish)
• Lemon wedges (optional, for serving)

Instructions:

1. Prepare the Steamer:

   • Fill the Nutri-Stahl steamer base with about 2 inches of water and bring to a gentle boil.

2. Cook the Chicken:

   • Place the chicken breasts in the steamer basket and steam for about 15–20 minutes or until fully cooked (internal temperature of 165°F).
   • Once cooked, remove the chicken, shred or dice it into bite-sized pieces, and set aside.

3. Steam the Vegetables:

   • Add carrots, broccoli, zucchini, and onion to the steamer basket. Steam for 10 minutes or until the vegetables are tender but not mushy.
   • Add the baby spinach during the last 2 minutes of steaming to wilt it.

4. Prepare the Soup Base:

   • In a medium pot, heat the chicken broth. Add garlic, salt, black pepper, thyme, and rosemary. Let it simmer for 5 minutes to infuse the flavors.

5. Combine Ingredients:

   • Add the shredded chicken and steamed vegetables (carrots, broccoli, zucchini, onion, and spinach) to the pot of broth.
   • Let it simmer together for another 5 minutes to blend the flavors.

6. Serve:

   • Ladle the soup into bowls, garnish with fresh parsley, and serve with a squeeze of lemon for added brightness.