Chicken And Rice Soup With Spinach, Lemon, And Dill

Name: Chicken And Rice Soup With Spinach, Lemon, And Dill
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
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.
2
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.
3
Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
4
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.
5
nutrition information (per serving):
6
Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 4;

1074

kcal

Calories

Fat

134

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 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, and more.

Yes, Chicken And Rice Soup With Spinach, Lemon, And Dill falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!