Food and Drinks

GREEK LEMON CHICKEN SOUP

This 30-minute chicken broth is so comforting and cozy! Cannellini beans are a great source of fiber and protein, plus they have fewer calories. The added lemon juice makes it so vibrant and refreshing!

Today I’m going to try skiing. It’s something I haven’t done for 20 years.

Ben promised to teach me but also admitted that he hadn’t skied in 12 years.

This should all go perfectly.

If skiing doesn’t pan out, then I can always just apres ski.

To add, I only learned the meaning of that word 2 hours ago.

Today I’m going to try skiing. It’s something I haven’t done for 20 years.

Ben promised to teach me but also admitted that he hadn’t skied in 12 years.

This should all go perfectly.

If skiing doesn’t pan out, then I can always just apres ski.

To add, I only learned the meaning of that word 2 hours ago.

Ingredients

  • Divide two tablespoons of olive oil into equal parts.
  • Cut 1 pound of skinless, boneless chicken thighs into 1-inch pieces
  • Black pepper and Kosher Salt
  • Four cloves garlic, minced
  • One onion, diced
  • Peel and dice three carrots
  • Two stalks of celery, diced
  • Half a teaspoon of dried thyme
  • 8 cups chicken stock
  • 2 Bay Leaves
  • Cannellini Beans, two 15.5-ounce cans, rinsed and drained
  • 4 cups baby spinach
  • Lemon juice freshly squeezed, two tablespoons or more to taste
  • Fresh parsley leaves, two tablespoons
  • Fresh dill, two tablespoons

Instructions

  • In a large Dutch oven or stockpot, heat one tablespoon of olive oil over medium-high heat. To taste, season chicken thighs with a little salt and pepper. Add the chicken to a stockpot, and cook for about 2-3 minutes until golden. Remove from heat.
  • Add the remaining one teaspoon oil to your stockpot. Add celery, carrots, celery, and onion. Cook, stirring frequently, for 3-4 minutes or until the vegetables are tender. Stir in thyme for about 1 minute until fragrant.
  • Add chicken stock and bay leaf. Bring to a rolling boil, reduce heat, and add cannellini beans and chicken. Stir occasionally until the mixture is slightly thickened.
  • Stir spinach for 2 minutes. Add lemon juice, parsley, and dill. Season with salt and pepper to taste.
  • Serve immediately

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