Greek Lemon Chicken Soup — Damn Delicious

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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!

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.

Greek Lemon Chicken Soup

Yield: 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 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!

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.

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

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