Middle Eastern · Dinner
Garlic Lemon Chicken Soup (High-Protein)
A Middle Eastern chicken soup with shredded chicken breast, white beans, garlic, and fresh dill finished with bright lemon juice. An egg stirred through the hot broth adds richness and silky body. Simmered with onion and celery for depth, delivering substantial protein and fiber per serving.
$4
12 minsPrep
30 minsCook
42 minsTotal
EasyLevel
Nutrition per serving
478Calories
62.3gProtein
15.4gFat
19.8gCarbs
3.2gSugar
5.9gFiber
1180mgSodium
359mgChol
3.6gSat Fat
1180mgPotassium
115mgCalcium
4.4mgIron
0.7mcgVitamin B12
16mgVitamin C
high-fiber
protein-rich
low-carb
high-protein
Instructions
1
Prep
Dice the onion and celery, mince the garlic, cut the chicken breast into bite-sized pieces, and beat the egg in a small bowl.
2
Sauté
Warm the olive oil in a medium pot over medium heat and cook the onion, celery, and garlic for 4 minutes until the onion turns translucent and the garlic smells fragrant.
3
Sear
Add the chicken pieces to the pot and cook over medium-high heat for 5 minutes, stirring occasionally, until the outside turns opaque and lightly golden.
4
Simmer
Pour in the chicken stock, add the cannellini beans, and simmer uncovered over medium-low heat for 15 minutes until the chicken is cooked through.
5
Temper
Ladle hot broth into the beaten egg while whisking constantly, then stir it back into the pot over low heat for 1 minute until silky.
6
Finish
Stir in the lemon juice, dill, salt, and pepper, then simmer 1 minute until the aroma turns bright and citrusy.
7
Plate
Ladle the soup into a bowl and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g boneless chicken breast, cut into bite-sized pieces
- 2 1/2 cups600ml chicken stock
- 1 cup120g, about half a 15 oz can, drained cannellini beans
- 12 cloves12 cloves garlic
- 11 onion
- 22 stalk celery
- 22 eggs
- 4 tbsp4 tbsp lemon juice
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp fresh dill
- 1/2 tsp1/2 tsp black pepper
- 1 tsp1 tsp salt
