My Recipe Box

Lemon Chicken Soup with Spinach & Dill


Serves four to six.

  • To learn more, read:
    Bridging Summer & Autumn
  • by from Fine Cooking
    Issue 67

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.

  • 2 Tbs. extra-virgin olive oil
  • 1 large yellow onion, cut into medium dice
  • 1 lb. boneless, skinless chicken thighs
  • 1 qt. low-salt chicken broth
  • 1/2 cup instant rice
  • 1 tsp. dried oregano
  • 5 oz. (6 cups lightly packed) baby spinach
  • 2 Tbs. minced fresh dill
  • 2 Tbs. fresh lemon juice; more to taste
  • Kosher salt and freshly ground black pepper

Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.

Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.

nutrition information (per serving):
Size : based on six servings, Calories (kcal): 230, Fat (kcal): 11, Fat Calories (g): 100, Saturated Fat (g): 3, Protein (g): 18, Monounsaturated Fat (g): 6, Carbohydrates (mg): 14, Polyunsaturated Fat (mg): 2, Sodium (g): 710, Cholesterol (g): 50, Fiber (g): 2,

Photo: Scott Phillips

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.

Simple, delicious and so ample! For us lactose intolerant, it tastes like a cream-laden delight, yet it is healthy and digestible, thickened only by the rice. I subbed one whole cup of rice, blended 1/2 the rice & chicken and stirred the other half of unblended rice & chicken into the soup right before serving for more body. This is a keeper!

I am soup obsessed and this is a really easy and a very good soup to make during a busy week. I used orzo instead of rice and chicken breasts as that is what I had available. It really has a pleasant consistency that is very satisfying and will be in our rotation of soups.

This is very close to the Greek soup avegno lemono, but kicked up a bit. Made it last night for my husband, and he said it was the best soup he has ever had in his life. The entire family loved it including myself. BTW, I make a lot of soups/stews in the winter time. I did add carrots and used orzo vs rice and did the dill/lemon/oregano to taste. I sometimes do like my lemon goodies to have a more tart flavor =). VERY healthy and easy on the calories, too. This will for sure be one i make through out the years! YUM!

The chicken thighs and the blended rice broth give this soup a "stick to your ribs" quality. Great immune booster! Oustanding flavor.

what could be more satisfying than this simple soup made delicous with dill..soothing way to calm down and smell the rose'

Very good! My husband raved about this one. Will definitely make again.

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