Quick & Easy!! Lemony White Bean & Chicken Soup
Get the recipe here:
Ingredients
1/4 cup olive oil
1 onion, finely chopped
2 carrots, chopped
2 celery stalks, diced or a teaspoon of celery seeds
5 garlic cloves, grated
1 and 1/2 pounds boneless skinless chicken thighs
2 quarts chicken broth
salt, to taste
1/2 teaspoon freshly cracked black pepper
2 (15-oz) cans white beans (Great Norther, canellini, white kidney, or chickpeas) rinsed and drained
5-6 oz baby spinach or kale leaves
1 teaspoon dried dill
1/4 cup (or more) fresh lemon juice
1-2 tablespoons finely chopped parsley
lemon wedges for garnish
bread, feta cheese, and olives for serving
Instructions
Place the oliv eoil, onion, carrot, and celery in a soup pot and season with apinch of salt. Cook over medium heat until soft and golden. About 15 minutes.
Meanwhile, cook the chicken. Drizzle 1-2 tablespoons of olive oil over the chicken and season both sides with salt and black pepper. Cook the chicken either ina. preheated 425 ‡F oven for 25 minutes or in the air fryer set to 400 °F for about 15 minutes. Chop or shred the cooked cooled chicken and set aside.
Add the beans, celery seeds, chicken, and dill to the pot. Season with salt and pepper and add the broth. Simmer for 20 minutes.
Add the spinach leaves, lemon juice, and parsley. Taste and adjust seasoning if needed. Simmer for 5 minutes more.
Serve with toasted bread, feta, and olives.
Kali Orexi!
Notes
Freezer Instructions: The prepared soup can be cooled and then transfered to freezer-safe containers. It will keep fresh frozen up to 3 months. Thaw overnight in the refrigerator and simmer until piping hot.
Music Used:
Greek Sun Time (With Intro)
ITEM ID: 66582698
By: tonyanthony
Its All Greek
ITEM ID: 84456733
By: LowNotes
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