Chicken Lemon Soup
Chicken Lemon Soup is a classic Greek soup that is perfect for a cold winter night. This soup is light and refreshing, thanks to the lemon juice and herbs used in the recipe. It's also gluten-free, making it suitable for those with gluten sensitivities. This soup is easy to make and can be made in large batches for meal prep. People with dairy allergies should avoid this dish.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
120 kcal
Protein
11 g
Carbs
6 g
Fat
6 g
Fiber
2 g
Ingredients
Chicken Minced
100 gm (100g)
Clove Garlic, Chopped
2 clove (6g)
Chopped Onion
0.5 small cup (50g)
Olive Oil
1 tsp (5g)
lemon juice
1 tbsp (15g)
Fresh dill leaves
0.5 small bunch (5g)
Common Salt
0.5 tsp (2.5g)
Black Pepper
0.5 tsp (1g)
Celery Stalk (chopped)
0.5 cup (100g)
Plain Water
3 medium cup (750g)
Instructions
Cooking Steps
Heat the oil in a large pot over medium heat. Add the onion and garlic and cook for 2-3 minutes, until the onion is translucent.
Add the chopped celery and cook for another 2-3 minutes, until they start to soften.
Add the water and bring the soup to a boil. Reduce the heat to low and let the soup simmer for 10-15 minutes, until the vegetables are tender.
Add the cooked minced chicken and cook for another 5-7 minutes, until the chicken is heated through.
Stir in the lemon juice and chopped dill. Season with salt and pepper to taste.
Ladle the soup into bowls and serve hot.