Simple chicken vegetable soup

There's a reason chicken soup is a classic for chilly days and sniffly ones: it's warm, nourishing and easy on the stomach. This version is loaded with vegetables and ready in about 40 minutes.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 8 cups chicken broth (homemade bone broth is perfect)
• 1 1/2 pounds boneless chicken thighs or breasts
• 1 teaspoon dried thyme and 1 bay leaf
• 2 cups chopped kale or spinach, plus sea salt, pepper and lemon to taste

Preparation:

• Warm the oil in a large pot over medium heat. Cook the onion, carrots and celery 6 to 8 minutes, until soft, then add the garlic for 1 minute.
• Add the broth, chicken, thyme and bay leaf. Bring to a boil, then simmer gently 20 minutes, until the chicken is cooked through.
• Lift out the chicken, shred it with two forks and return it to the pot. Discard the bay leaf.
• Stir in the greens until wilted, then season with salt, pepper and a squeeze of lemon.
• For a heartier bowl, add 1 cup cooked brown rice or quinoa at the end.