Greek Lemon Chicken Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
Greek Lemon Chicken Soup
Description
Greek Lemon Chicken Soup begins by browning seasoned chicken thigh pieces in olive oil, then setting them aside. Aromatics including minced garlic, onion, diced carrots, and celery are sautéed in olive oil until tender. Dried thyme is added for fragrance before combining the vegetables with chicken stock and bay leaves to create a flavorful base. Cannellini beans and the browned chicken return to the pot for simmering until the broth thickens slightly. Baby spinach is stirred in until wilted, followed by fresh lemon juice, chopped parsley, and dill to add brightness and herbal accents. The soup is seasoned with salt and pepper and served hot for a nourishing dish with balanced savory and citrus notes.
Ingredients
- 2 tablespoons olive oil divided
- 1 pound chicken thigh cut into 1-inch chunks, boneless, skinless
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 4 cloves garlic minced
- 1 onion diced
- 3 carrot peeled and diced
- 2 celery diced, stalks
- ½ teaspoon thyme dried
- 8 cups chicken stock
- 2 bay leaf
- 2 cannellini beans rinsed and drained; 15.5 ounce cans
- 4 cups baby spinach
- 2 tablespoons lemon juice or more, to taste, freshly squeezed
- 2 tablespoons parsley chopped fresh leaves
- 2 tablespoons dill chopped, fresh
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.
User Reviews
Overall Rating
5
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