I am always happy when I get a note in my inbox from Damn Delicious – http://www.damndelicious.net Chungah Rhee’s recipes are always fresh and excellent!
When I received an email last week about her Greek Lemon Chicken Soup, I knew that I had to make it. Who wouldn’t love chicken, lemon, beans, and spinach? Here is the link to her original recipe: https://damndelicious.net/2018/02/02/greek-lemon-chicken-soup/
Chungah uses 2 tablespoons of oil and chicken thighs in her recipe, both which can be altered to be more Weight Watcher friendly. You can easily half the oil – using 1/2 tablespoon for browning the chicken and then sautéing the onions, celery and carrots. The other alteration is to substitute chicken breasts for chicken thighs. With those two simple changes, you have a hearty soup that is only 1 Weight Watchers Point per serving.
The other changes I made were to modify the directions for cooking the soup in the Instant Pot/an electric pressure cooker. I think that this recipe is actually better in the Instant Pot than on the stove top because some of the beans, under pressure, break down to make the broth thick and creamy without adding any fat or additional carbohydrates.
Directions for the Instant Pot:
1. Dice your chicken breasts into small pieces – 1/2” cubes at the largest.
2. Heat 1/2 tablespoon of olive oil in the Instant Pot set on sauté. Season the chicken with salt and pepper and then add the chicken to the pot and brown on several sides – approximately 8 minutes. Scoop the chicken out with a slotted spoon and place in a bowl.
3. Sauté the onion, celery, carrots and garlic in the other 1/2 tablespoon of oil and whatever chicken juices were left behind for 4-5 minutes – until the onion is translucent.
4. Add the chicken back into the pot, along with any juices that have gathered in the bowl. Pour in the chicken stock, drained beans, bay leaves, and thyme. Stir.
5. Lock the lid and set for 8 minutes at High Pressure.
6. Use quick pressure release. Stir in the spinach (I will admit to using closer to 8 cups of spinach). After it has wilted, stir in lemon juice, fresh parsley and fresh dill. Salt and pepper to taste.
Yields 8 2-cup servings. Each serving is only 1 Weight Watchers point.