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Lemon-Dill Chicken and Rice Soup Recipe

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4.3 from 2 reviews

This easy, healthy chicken and rice soup recipe is perfect for a cozy weeknight dinner. Brightened with fresh lemon juice and dill, it combines tender shredded chicken, wholesome vegetables, and rice in a flavorful broth that warms you up from the inside out.

  • Author: Zara
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Ingredients

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 6 cups chicken stock
  • 1 ½ pounds boneless, skinless chicken breast
  • 1 cup long-grain white rice
  • 1 ½ teaspoons kosher salt
  • 3 large carrots, peeled and cut into ⅓-inch-thick rounds
  • 4 celery ribs, cut into ½-inch-thick pieces
  • ½ teaspoon freshly cracked black pepper, plus more for serving
  • 2 tablespoons roughly chopped fresh dill, plus more for serving
  • 4 cups loosely packed baby spinach
  • ¼ cup fresh lemon juice (from 2 lemons)

Instructions

  1. Sauté Aromatics: Heat the olive oil in a large stockpot over medium heat until 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.
  2. 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. Reduce the heat to a simmer and cook, stirring often, until rice is tender and chicken reaches an internal temperature of 165°F, about 20 minutes. Turn off the heat and transfer chicken to a plate.
  3. Shred Chicken and Add Vegetables: Using two forks, shred the chicken into 1-inch pieces. Return the shredded chicken to the pot along with carrots, celery, black pepper, and chopped fresh dill. Bring the soup to a boil over high heat, then reduce heat to medium-low and simmer until the carrots and celery are tender, about 15 minutes.
  4. Finish Soup: Stir in the baby spinach and fresh lemon juice, then simmer until the spinach wilts, about 3 minutes. Divide the soup into 6 bowls and garnish each with additional dill and freshly cracked pepper.

Notes

  • Use an instant-read thermometer to ensure chicken is fully cooked to 165°F for safety and optimal texture.
  • Fresh lemon juice and dill brighten the flavors, but you can adjust amounts to taste.
  • For a gluten-free version, confirm that chicken stock used is gluten-free.
  • Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.

Find it online: https://zaracooking.com/lemon-dill-chicken-and-rice-soup-recipe/