Brian in the Kitchen

Background:

Brian in the Kitchen Recipes

logo

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

October 16 2019

Greek Lemon Chicken Soup

    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 (if you prefer, use pasta instead)
    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

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.