Lemony Greek Chickpea Soup with Chicken

“Transport yourself to the sun-kissed Mediterranean coast with a warm, comforting bowl of Lemony Greek Chickpea Soup with Chicken. This vibrant, flavorful soup is a masterful blend of tender chicken, creamy chickpeas, and a bright, zesty lemon broth, all infused with the aromatic warmth of oregano and thyme.

Prep Time: 20-25 minutes

Cook Time: 30-40 minutes

Total Time: 50-65 minutes

Ingredients:

2 cups (300g) cooked chicken breast, diced

1 can (15 oz / 425g) chickpeas, drained and rinsed

3 cups (720ml) chicken broth

1 cup (240ml) water

2 medium carrots, sliced

2 cups (60g) fresh spinach leaves

1 small onion, finely chopped

2 cloves garlic, minced

2 tablespoons olive oil

Juice of 1 large lemon (about 3 tablespoons)

1 teaspoon lemon zest

1 teaspoon dried oregano

1 tablespoon fresh dill, chopped (plus extra for garnish)

Salt and black pepper to taste

Lemon wedges for serving

Directions:

Sauté the Aromatics:

Heat olive oil in a large pot over medium heat. Add the onion and garlic and cook until soft and fragrant, about 3 minutes.

Add the Carrots and Broth:

Stir in the sliced carrots and pour in the chicken broth and water. Bring to a boil, then reduce the heat to a simmer. Cook for about 10 minutes or until the carrots are tender.

Add the Chickpeas and Chicken:

Stir in the chickpeas and cooked chicken. Let the soup simmer for another 5 minutes.

Add the Greens and Seasonings:

Stir in the spinach, oregano, lemon juice, and lemon zest. Cook until the spinach is wilted, about 2-3 minutes.

Add the fresh dill and season with salt and black pepper to taste.

Serve:

Ladle the soup into bowls, garnish with additional fresh dill, and serve with lemon wedges on the side for extra tang.

Nutrition Information (per serving)

Calories: 400-450
Protein: 35-40g
Fat: 15-20g
Saturated Fat: 3-4g
Carbohydrates: 40-45g
Fiber: 8-10g
Sugar: 5-6g
Sodium: 400-500mg