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Recipe

Lemon Chicken Soup with Spinach & Dill

Scott Phillips

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.

Ingredients

  • 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

Nutritional Information

  • Nutritional Sample Size based on six servings
  • Calories (kcal) : 230
  • Fat Calories (kcal): 100
  • Fat (g): 11
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 6
  • Cholesterol (mg): 50
  • Sodium (mg): 710
  • Carbohydrates (g): 14
  • Fiber (g): 2
  • Protein (g): 18

Preparation

  • 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.

Reviews

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Reviews (11 reviews)

  • user-6228943 | 07/01/2019

    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.

  • user-3043300 | 03/11/2018

    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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