Heat the olive oil in a large soup pot over medium heat. Add the diced onion and sauté for about 2-3 minutes until translucent, stirring and smelling the onion’s gentle sweet aroma.

Add the minced garlic and ginger; cook for another 1 minute until fragrant and your kitchen fills with that warming, bright scent.

Pour in the chicken broth and bring to a gentle boil. Add the chicken breast, cover the pot, reduce heat to a simmer, and cook for 10 minutes, until the chicken is cooked through and tender.

Remove the chicken from the pot and shred it with two forks (or chop finely). Return the shredded chicken to the pot.

Add the broccoli florets and zucchini slices. Simmer uncovered for 4 minutes, until the vegetables are bright in colour and just tender. Then stir in the baby spinach and frozen peas; cook for another 1 minute until the spinach is wilted and the peas are heated through.

Stir in the lemon juice, lemon zest, sea salt, pepper and thyme. Taste and adjust seasoning as needed—this bright lemon hit lifts the whole bowl.

Ladle into bowls, garnish with fresh parsley and an extra sprinkle of lemon zest if desired. Serve immediately, enjoying the vibrant green textures and comforting broth.