Greek Lemon Chicken Soup
- Greek Lemon Chicken Soup
- Recipe
- Ingredients
- Instructions
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!
Greetings from Park City, UTAH!
I am attempting my hand at skiing today. Something I haven’t done in 20 years.
Ben said he’d teach me, but he also said he hasn’t skied since he was 12 years old.
So, this should go just perfectly.
But if the skiing thing doesn’t work out, I can just simply après-ski.
Also, side note, I just learned what that word meant 2 hours ago.
There’s plenty of fireplaces here, plus s’mores, coffee, donuts and warm cinnamon rolls.
There’s also a stovetop in our room so I may just whip up a warm bowl of this chicken soup.
It’s perfect “snow” food, with hearty ingredients like baby spinach, carrots and so much cannellini beans. Um, high protein and fiber without added calories? Um, yes, please!
This is exactly what I need after a long day of skiing.
Or après-skiing. Same thing.
Recipe
Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Ingredients
Instructions
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.
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.
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.
4. Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.
5. Serve immediately.
