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
• 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
• 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

Steps

1. 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. 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. 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. 4

   Stir in spinach until wilted, about 2 minutes. Stir in lemon juice, parsley and dill; season with salt and pepper, to taste.

5. 5

   Serve immediately.