Warm up with this cozy bowl of lemon-chicken vegetable soup with a broth base that helps replace salt and fluid to prevent dehydration.

Lemon-Chicken Vegetable Soup

Pat chicken dry with paper towels; sprinkle with salt and black pepper. Heat olive oil in Dutch oven over medium heat. Add chicken in a single layer. Cook for 12 to 16 minutes or until chicken reaches 165 degrees, turning halfway through. Transfer to a cutting board.

Add carrots and onions to Dutch oven. Cook for 5 minutes, stirring frequently. Stir in the garlic; cook for 30 seconds. Pour in chicken stock. Bring to a boil; reduce heat. Simmer for 10 minutes.

Shred chicken into bite-size pieces. Add chicken and pasta to stock mixture. Gently simmer for 5 minutes. Stir in zucchini, lemon zest and juice, and oregano. Simmer 5 minutes or until pasta is tender. Stir in spinach; remove from heat. Ladle soup into bowls. Garnish with lemon slices, if desired.