Greek Lemon Chicken Soup
Total Time
30 minutes
Prep Time
10 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(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
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Preparation
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.
Step 6
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Chef's notes
Swap noodles for cannellini beans for added protein and fiber with fewer calories.
The added lemon juice is refreshing and vibrant.
