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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So, I don't write reviews, but always found them helpful in enhancing recipes. First off, I love this soup. I was actually surprised how much I actually liked it, but I did modify it. I found that the cooking time for the chicken thighs was not enough, so after substituting out the rice for cauliflower rice and pureeing I added back the shredded chicken thighs (including the bones because I couldn't get all the meat off) and turned the stove down to simmer. I also, took the time to add more seasoning (thyme, savory, salt, etc.). I added one tablespoon of the fresh lemon juice at this time too just to see how it worked with my additions (I ended up only using one tablespoon). Once I was satisfied with the taste, I added the spinach and dill. As someone on a low carb diet this soup was hearty and delicious. The pureed onions and cauliflower rice really thickened the soup nicely and made you feel like there was a starchy element to the soup. Something I miss on low carb.
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.
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