Description
This comforting Chicken and Rice Soup is a hearty, flavorful meal perfect for chilly days. Made with tender shredded chicken, aromatic vegetables, fresh dill, and a hint of lemon, this soup combines simple ingredients to create a nourishing and satisfying dish that warms you from the inside out.
Ingredients
Soup Base
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 6 cups chicken stock
- 4 cups water
- 1½ teaspoons kosher salt
- ½ teaspoon freshly cracked black pepper, plus more for serving
Main Ingredients
- 1½ pounds boneless, skinless chicken breast
- 1 cup long-grain white rice
Vegetables and Herbs
- 3 large carrots, peeled and cut into ⅓-inch-thick rounds
- 4 celery ribs, cut into ½-inch-thick pieces
- 2 tablespoons roughly chopped fresh dill, plus more for serving
- 4 cups loosely packed baby spinach
Finishing Touch
- ¼ cup fresh lemon juice (from 2 lemons)
Instructions
- Sauté aromatics: Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the chopped onion and cook, stirring often, until translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 more minute.
- Cook chicken and rice: Add the chicken stock, 4 cups of water, chicken breasts, rice, and kosher salt to the pot. Bring the mixture to a boil over high heat. Then reduce the heat to a simmer and cook, stirring often, until the rice is tender and the chicken reaches an internal temperature of 165°F, about 20 minutes. Turn off the heat and transfer the chicken to a plate.
- Shred chicken and add vegetables: Using two forks, shred the chicken into roughly 1-inch pieces. Return the shredded chicken to the pot along with the carrots, celery, freshly cracked black pepper, and chopped fresh dill. Increase the heat to high and bring the soup to a boil. Then reduce heat to medium-low and simmer until the carrots and celery are tender, about 15 minutes.
- Finish and serve: Stir in the baby spinach and fresh lemon juice, then simmer until the spinach is wilted, approximately 3 minutes. Divide the soup among 6 bowls, garnish with additional dill and pepper as desired, and serve hot.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely to 165°F.
- Adjust the amount of lemon juice to taste for a brighter or more subtle citrus flavor.
- This soup stores well in the refrigerator for up to 3 days and freezes beautifully for up to 3 months.
- For a gluten-free version, verify that the chicken stock is gluten-free.
- You can substitute brown rice for white rice, but increase cooking time accordingly.
