Greek Lemon Chicken Soup With Spinach Recipe

Name: Greek Lemon Chicken Soup With Spinach
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound Boneless, Skinless Chicken Breasts, Thawed Or Frozen; 5 cups Water Or Water/stock Combo; 1 Tablespoon Olive Oil; 1/2 whole Onion, Finely Diced; 2 whole Lemons, 1 Zested And Juiced, 1 Cut Into Wedges, Divided Use; Crushed Red Pepper, To Taste (optional); Salt To Taste; 1/2 teaspoons Dried Oregano; 1 clove Garlic, Minced; 1/4 cups Heavy Cream; 1 cup Dry Short-cut Pasta, Cooked To Package Directions And Drained; 3 cups Fresh Spinach Leaves; 1/2 cups Feta Cheese, Crumbled; Crackers Or Bread For Serving

Servings: persons

1 pound Boneless, Skinless Chicken Breasts, Thawed Or Frozen
5 cups Water Or Water/stock Combo
1 Tablespoon Olive Oil
1/2 whole Onion, Finely Diced
2 whole Lemons, 1 Zested And Juiced, 1 Cut Into Wedges, Divided Use
Crushed Red Pepper, To Taste (optional)
Salt To Taste
1/2 teaspoons Dried Oregano
1 clove Garlic, Minced
1/4 cups Heavy Cream
1 cup Dry Short-cut Pasta, Cooked To Package Directions And Drained
3 cups Fresh Spinach Leaves
1/2 cups Feta Cheese, Crumbled
Crackers Or Bread For Serving

1
Add the chicken into a large pot with the water or stock. Bring to a boil, then reduce to a simmer until cooked. This will take 20 minutes or so for frozen chicken, 10 minutes or so for thawed. Remove the chicken to a plate when cooked, and shred when cooled. Reserve the stock in a separate bowl.
2
Into the same pot, add the olive oil, the onion, lemon zest, crushed red pepper, and a sprinkle of salt over medium heat. Stir and cook for 3-5 minutes until onion is translucent and soft but not browned. Add the oregano and garlic, and stir for one minute more. Then, add stock back into the pot with the juice of half of the zested lemon. Return the stock mixture to a gentle bubble, then add the shredded chicken. Taste, and add more lemon juice or salt to your taste. Drizzle in the heavy cream and stir to combine.
3
To serve, layer a bowl with some of the pasta, then a small handful of fresh spinach. Top with soup-the hot soup will wilt the spinach. Top with a lemon wedge and feta crumbles. Enjoy!
4
Notes: Pasta and chicken could be cooked the day before and stored separately, then just build the soup and heat everything through right before serving!
5
Store and serve pasta separately to prevent bloating in leftovers.

596

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound Boneless, Skinless Chicken Breasts, Thawed Or Frozen, 5 cups Water Or Water/stock Combo, 1 Tablespoon Olive Oil, 1/2 whole Onion, Finely Diced, and more.

Yes, Greek Lemon Chicken Soup With Spinach falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Lemon Chicken Soup With Spinach

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