Welcome to the 3rd and final day of my plan for eating clean on a budget! For my final recipe, I decided to create something that will warm you up on a cold winter night. The star of the show tonight is lemon chicken and red potato soup!

Honestly, I’m not usually a big soup person. Most days I’d rather have something more substantial. BUT! This is the perfect weather for a big bowl of soup, and this soup will stick to your ribs more than others. This recipe is delicious, easy to throw together on a weeknight, and is full of nutrients that will help combat cold and flu season. I don’t know about you, but my plans for tonight include this soup, a blanket, a couple of snuggly dogs, and my favorite TV show.

Here is your grocery list:

1 lb. boneless skinless chicken thighs – $2.99

1-32 oz. container of lower sodium chicken broth – $2.28

2 medium sized red potatoes – $1.00

Celery stalks – $2.24

1-5 oz. package of baby spinach – $3.46

1 lemon – $.50

Estimated total: $12.47

Items you may already have on hand:

Dried thyme

Bay leaves

Extra virgin olive oil

1 small onion

Carrots  (mine were leftover from day 1’s recipe)

4 cloves of garlic

Salt and pepper

Lemon Chicken and Red Potato Soup

Serves 4-6

Ingredients:

1 lb. boneless skinless chicken thighs (can use boneless skinless chicken breasts instead)

1-32 oz. container of lower sodium chicken broth

1 small yellow onion, largely diced

1 cup carrots, thinly sliced

1/2 cup celery stalks, thinly sliced

4 cloves of garlic, minced

1/2 – 1 tsp dried thyme, depending on your preference

2 medium sized red potatoes, cut into bite-sized pieces

3 bay leaves

2 tbsp extra virgin olive oil

Juice and zest of 1 lemon

1-5 oz package of baby spinach

Salt and pepper, to taste

Directions:

1. Heat olive oil in a large pot over medium heat.
2. Add onions, carrots, celery, garlic, thyme, and a sprinkle of salt and pepper to the pot and cook until veggies are tender, about 5 minutes.
3. Move veggies to one side of the pot. Add chicken thighs to the other side of the pot and brown lightly, about 1 minute per side.
4. Pour chicken broth over chicken and veggie mixture and stir. Add bay leaves.
5. Reduce the heat to medium low and cook, covered, until chicken is done, about 20 minutes.
6. Once the chicken is cooked, remove it from the pan and shred it.
7. Return chicken to the pot of broth and add the diced red potatoes.
8. Cover and cook on low until potatoes are tender, about 15 minutes.
9. Remove the bay leaves and add lemon juice and zest.
10. Add the spinach to the pot and stir until wilted.
11. Taste the broth and adjust the salt level to your liking.
12. Serve and enjoy!