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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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.
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?