Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Sauté until softened and fragrant, about 3-4 minutes.
Add Carrots and Broth:
Add the sliced carrots to the pot, followed by the chicken broth and water. Stir to combine, and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes, until the carrots are tender.
Cook the Chicken:
Add the diced chicken breast to the pot and cook until it’s no longer pink, about 6-7 minutes. Stir occasionally to ensure even cooking.
Add Chickpeas and Spinach:
Stir in the chickpeas and fresh spinach leaves. Let the soup simmer for an additional 5 minutes, allowing the spinach to wilt.
Finish with Lemon and Herbs:
Add the lemon juice, lemon zest, dried oregano, and fresh dill to the soup. Season with salt and black pepper to taste. Stir well to combine.
Serve:
Ladle the soup into bowls and garnish with extra fresh dill and lemon wedges. Serve warm and enjoy this delicious, comforting Greek-inspired soup!
Serving and Storage Tips:
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