Greek Lemon Chicken Soup
User Reviews
5.0
54 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Course
Main Course, Soup
Greek Lemon Chicken Soup
Report
A quick and easy 30 minute chicken soup - so cozy and comforting! We swap out the noodles for cannellini beans for added protein and fiber with way less calories! And the added lemon juice is so refreshing and vibrant!
Share:
Ingredients
- 2 tablespoons olive oil divided
- 1 pound boneless skinless chicken thighs cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 4 cloves garlic minced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- ½ teaspoon dried thyme
- 8 cups chicken stock
- 2 bay leaves
- 2 15.5 ounce cans cannellini beans, rinsed and drained
- 4 cups baby spinach
- 2 tablespoons freshly squeezed lemon juice or more, to taste
- 2 tablespoons chopped fresh parsley leaves
- 2 tablespoons chopped fresh dill
Instructions
- Heat 1 tablespoon olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Add remaining 1 tablespoon oil to the stockpot. Add garlic, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in chicken stock and bay leaves. Bring to a boil; reduce heat and stir in cannellini beans and chicken, stirring occasionally, until slightly thickened, about 10-15 minutes.
- Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.
- Serve immediately.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
Other Recipes
You'll Also Love
