Greek Lemon Chicken Soup

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Damn Delicious

Total Time

30 minutes

Prep Time

10 minutes

Cook Time

20 minutes

Rating

(18)

Ingredients

6 servings

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

Beginner Dinner Sautéing Gluten-Free ...

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Preparation

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Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.

Step 5

Serve immediately.

Chef’s notes

Swap noodles for cannellini beans for added protein and fiber with fewer calories.

The added lemon juice is refreshing and vibrant.

Categories

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Ingredients

Seasonal Recipes

Skill Level

other

Greek Lemon Chicken Soup

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Step 5

Chef’s notes

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