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! Add lemon juice if you can tolerated it or omit. Substitutions for lemon juice are provided. From damndelicious.net.

Greek Lemon Chicken Soup


Ingredients:

2 tablespoons olive oil, divided
1 pound boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper (if tolerated)
4 cloves garlic, minced
1 onion, diced (if tolerated)
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
8 cups chicken stock (without problem ingredients)
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 (if tolerated or omit the lemon to make it IC friendly. You can also use a lemon substitute)
2 tablespoons chopped fresh parsley leaves (if tolerated)
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.