Keto Greek Lemon Chicken Soup
When it comes to Low-Carb High-Protein winter dinners, this Greek lemon chicken soup is the perfect choice. This soup combines fresh, vibrant flavors with the comforting warmth of chicken broth, making it a satisfying meal that fits perfectly into a Keto lifestyle. With a tangy lemon twist and a hearty base of chicken, vegetables, and baby spinach, it’s both nutritious and filling.What should you serve with this soup with?To complement the light yet flavorful Greek lemon chicken soup, serve it with a side of Keto-friendly vegetables such as grilled broccoli or cauliflower or a simple leafy green
How to Make It
Step 1
Dice the onion, carrots, and celery, mince the garlic, peel 2 strips of lemon zest, and chop the dill. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, celery, carrots, and lemon peel. Season lightly with salt and pepper, and sauté for about 5 minutes, stirring occasionally, until the onions turn translucent and the vegetables are slightly tender.
Step 2
Add the minced garlic and oregano and stir to incorporate. Cook for about 1 minute, then pour in the chicken broth. Stir well and bring the mixture to a gentle boil.
Step 3
Add the shredded chicken, baby spinach, chopped dill, and lemon juice to the pot. Stir gently and let the stew cook for a few more minutes until the chicken is warmed through and the spinach has wilted.
Step 4
Taste the stew and adjust with additional salt, pepper, or lemon juice as desired. Serve hot and enjoy!
Ingredients
- Extra virgin olive oil – 1 tbsp
- Onion – 1 small
- Carrots, raw – 1 small – 5 3/4″ long or less
- Celery – 2 small – stalk – 5″ long
- Lemon peel – 1 tsp
- Garlic – 4 clove
- Oregano, ground – 1.5 tsp
- Chicken broth – 6 cup
- Rotisserie Chicken Breast Meat Only Skinless – 400 g
- Baby spinach – 3 cup
- Lemon juice – 4 tbsp
- Dill weed, fresh – 1 tbsp
- Salt – 0.5 tsp
- Black pepper – 0.25 tsp