Greek Lemon Chicken Soup #Greek #Lemon #Chicken #Soup

Greek Lemon Chicken Soup

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!

 #Greek #Lemon #Chicken #Soup

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
• 1/2 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

Directions:

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.

Original Recipe Article from damndelicious.net

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