Ingredients

1-1/2 Tbs. olive oil or canola oil
2 cups finely chopped onion
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Kosher salt
1 large or 2 small bay leaves
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
1/4 cup chopped fresh dill
1 to 4 Tbs. fresh lemon juice
Freshly ground black pepper
1/2 cup thinly sliced scallions for serving (optional)

Calories (kcal) : 200
Fat Calories (kcal): 50
Fat (g): 6
Saturated Fat (g): 1.5
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 0
Sodium (mg): 1320
Carbohydrates (g): 29
Fiber (g): 4
Protein (g): 12

Preparation

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.

Tip

If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

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Reviews (9 reviews)

lenaz | 05/03/2019
Have been making this for years- perfect just the way it is.
Casio12 | 06/12/2018
This soup was delicious and had great depth of flavor. The lemon and dill brighten the broth refreshing finish. I didn't change a thing (other than to cut the recipe in half). Even then, there was plenty for a light supper for two adults with a quart left over. This is my new favorite summer soup. Thank you Tony Rosenfeld!
MommyDot | 12/28/2014
Excellent. Nice zing with the lemon and dill.

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What We're Cooking Now

Name: Chicken and Rice Soup with Spinach, Lemon, and Dill
Yield: 6-8 servings
Cuisine: American
Ingredients: 1-1/2 Tbs. olive oil or canola oil; 2 cups finely chopped onion; 1 cup finely chopped or diced carrot; 1 cup finely chopped or diced celery; Kosher salt; 1 large or 2 small bay leaves; 3 quarts Homemade Chicken Broth or lower-salt chicken broth; 3-1/2 to 4 cups shredded, cooked chicken; 3 cups cooked-until-barely-tender white rice; 10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece; 1/4 cup chopped fresh dill; 1 to 4 Tbs. fresh lemon juice; Freshly ground black pepper; 1/2 cup thinly sliced scallions for serving (optional)