Contents
Introduction
Greek Lemon Chicken Soup is a delightful and comforting dish that brings together the vibrant flavors of lemon and fresh herbs. This hearty soup, filled with tender chicken, nutritious vegetables, and creamy cannellini beans, is perfect for a quick weeknight dinner or a cozy meal on a chilly day. Its vibrant taste and wholesome ingredients make it a family favorite.
Detailed Ingredients with measures
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
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Yield
Serves 6
This quick and easy chicken soup not only satisfies the palate but also provides a healthy alternative by using cannellini beans instead of traditional noodles. The result is a dish rich in protein and fiber while still being light. The refreshing addition of lemon juice elevates the flavor profile, making each spoonful vibrant and enjoyable. Serve this soup hot, and enjoy a bowl of comfort that will warm you from the inside out.
Detailed Directions and Instructions
Cook the Chicken
In a large stockpot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken thighs with salt and pepper to taste. Add the chicken to the pot and cook until golden, about 2-3 minutes. Remove the chicken and set aside.
Sauté the Vegetables
Add the remaining 1 tablespoon of olive oil to the pot. Add the minced garlic, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, about 3-4 minutes. Stir in the dried thyme and cook until fragrant, about 1 minute.
Add Stock and Beans
Pour in the chicken stock and add the bay leaves. Bring the mixture to a boil. Reduce the heat and stir in the cannellini beans and the cooked chicken. Let it simmer, stirring occasionally, until the soup slightly thickens, about 10-15 minutes.
Incorporate Spinach and Herbs
Stir in the baby spinach until it wilts, about 2 minutes. Add the freshly squeezed lemon juice, chopped parsley, and dill. Season with additional salt and pepper to taste.
Serve
Serve the soup immediately.
Notes
Cooking Time
This recipe can be prepared in approximately 30 minutes, making it a quick and convenient meal option.
Healthy Substitutions
By using cannellini beans instead of noodles, the soup maintains a high protein and fiber content while being lower in calories.
Flavor Enhancement
Feel free to adjust the amount of lemon juice according to your taste preference for a more vibrant flavor profile.
Cook techniques
Cooking Chicken
In a large stockpot or Dutch oven, heat olive oil over medium heat. Season chicken thighs with salt and pepper, then cook until golden for about 2-3 minutes.
Sautéing Vegetables
Add olive oil to the pot and include minced garlic, diced onion, carrots, and celery. Cook until vegetables are tender, stirring occasionally for about 3-4 minutes.
Adding Stock and Beans
Pour in chicken stock and add bay leaves. Bring to a boil, then reduce heat, and stir in rinsed cannellini beans along with the cooked chicken. Let it simmer for 10-15 minutes.
Incorporating Spinach and Herbs
Stir in baby spinach until it wilts, about 2 minutes. Add freshly squeezed lemon juice, chopped parsley, and dill, then season with salt and pepper.
Serving
Serve the soup immediately for a warm and comforting dish.
FAQ
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast for thighs if preferred, keeping in mind that it may cook slightly faster.
Is there a vegetarian option for this soup?
Yes, you can omit the chicken and use vegetable stock and additional vegetables or beans for protein.
How can I adjust the thickness of the soup?
You can let the soup simmer longer to thicken it, or add a bit more stock if it’s too thick for your liking.
Can I make this soup ahead of time?
Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat before serving.
What can I substitute for cannellini beans?
Other white beans such as great northern or navy beans can be substituted in this recipe.
Conclusion
This Greek Lemon Chicken Soup is a delightful blend of flavors and textures, making it a perfect dish for any occasion. Its quick preparation time and healthy ingredients make it ideal for busy weeknights, while the vibrant lemon and fresh herbs elevate its taste. Enjoying this soup not only warms the body but also nourishes the soul, leaving you feeling satisfied and comforted.
Chickpea and Spinach Soup
A hearty alternative, this soup features chickpeas, fresh spinach, and a splash of lemon for a lighter yet satisfying option. Add some diced tomatoes for an extra depth of flavor.
Vegetable Lentil Soup
Packed with protein and fiber, this lentil soup combines various vegetables such as zucchini, bell peppers, and carrots with aromatic spices for a filling and nutritious meal.
Roasted Red Pepper and Tomato Soup
Blend roasted red peppers and tomatoes for a creamy soup that offers a rich, smoky flavor. Serve with grilled cheese sandwiches for a comforting classic combination.
Turmeric Chicken Soup
Infuse your soup with turmeric and ginger for an anti-inflammatory twist. Pair with brown rice or quinoa for added texture and nutrition.
Mushroom Barley Soup
This earthy soup combines mushrooms and barley for a chewy texture and nutty flavor. Enhance it with thyme and parsley for a fragrant, wholesome meal.
