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Greek Lemon Chicken Soup

Greek Lemon Chicken Soup

Yield: 6 servings
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
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!
5 stars (18 ratings)

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
  • 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

Instructions

  • 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.