Ingredients
Scale
- 1 tbsp olive oil
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 zucchini, diced
- 1 tsp dried oregano
- 1 tsp dried dill (plus extra for garnish)
- 6 cups low-sodium chicken broth
- 1 (15 oz) can white beans, drained & rinsed
- 1 cup shredded rotisserie chicken
- 1 cup chopped kale
- Zest and juice of 1 lemon
- Salt & black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft.
- Stir in garlic, carrots, zucchini, oregano, and dill; cook 5 minutes until vegetables soften.
- Pour in chicken broth, add white beans, and bring to a simmer. Cook 10 minutes.
- Add shredded chicken and kale; simmer 5 minutes more.
- Stir in lemon zest and juice. Season with salt and pepper. Garnish with fresh dill before serving.
Notes
- For vegetarian option, omit chicken and use vegetable broth; add ½ cup cooked lentils for protein.
- Store leftovers refrigerated up to 4 days. Soup thickens when chilled—thin with broth when reheating.
- Lemon juice brightens flavors nightly—add fresh at each serve if preferred.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Greek
- Diet: High-Protein
Nutrition
- Serving Size: 1 ½ cups
- Calories: 220 Kcal
- Sugar: 5g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 45mg
