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Greek Lemon Chicken Soup |
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| 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
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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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| Procedures: |
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.
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| Notes: |
2021-03-27: Made with chicken piccata meatballs. It was a little bland and needs some seasoning.
2021-03-25: Added to our Cookbook.
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04/16/2021
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