Servings: four to six.
If you’re looking for a soup that bridges the seasons, this comforting dish fits the bill. An ample amount of chicken makes it a satisfying dinner, while the lemon and dill brighten the soup’s flavor and give a nod to summer.
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Really lovely, comforting and refreshing at the same time. I generally prefer chicken breast to thighs but I do think in this case the darker meat is necessary. I was even tempted to put some kind of sausage in there, but glad I didn't. It is great as is.
To answer the below poster's question, the chicken goes in raw, and cooks while bringing to a boil and then resting. It's plenty of time, since thighs are generally thin and small. All of that said, I did brown mine first, and deglaze. Just habit.
Okay, stupid question time all! The chicken is raw when I put it in the soup, correct? Just seems like a short cooking time and want to be certain so I can make this weekend! Thank you!
Soothing good recipe for a winter day.
I LOVE THIS SOUP! I substituted quinoa for the rice and equally delish!!! Perfect soup for lunch or dinner.
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