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Recipe

Chicken and Rice Soup with Spinach, Lemon, and Dill

Scott Phillips

Servings: 6-8

A burst of fresh lemon juice, added just before serving, makes this soup sing.

Ingredients

  • 1-1/2 Tbs. olive oil or canola oil
  • 2 cups finely chopped onionĀ 
  • 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)

Nutritional Information

  • 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.

Reviews

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Reviews

  • 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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