Cozy Chicken and Rice Soup with Lemon and Dill

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1 cup uncooked white rice
• 2 cups shredded cooked chicken
• 1 lemon, zested and juiced
• 2 tablespoons fresh dill, chopped
• Salt to taste
• Optional: plain yogurt for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened.
2. 2 Stir in chicken broth, water, thyme, and black pepper. Bring to a boil.
3. 3 Add rice, reduce heat, and simmer for 15 minutes.
4. 4 Stir in shredded chicken and continue to cook for 5 more minutes.
5. 5 Add lemon zest, lemon juice, and fresh dill. Season with salt to taste.
6. 6 Serve hot, garnished with a dollop of yogurt if desired.

Equipment

• Large pot

Variations

• Add spinach or peas for extra veggies.
• Use orzo instead of rice for a twist.

Substitutions

• Use vegetable broth for a vegetarian version.
• Substitute lemon with lime for a unique flavor.

Pairings

• Crusty bread
• Green salad

Nutrition

Tips

• For extra flavor, use homemade chicken broth.
• Add a pinch of red pepper flakes if you like a bit of heat.

Storage

Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Serving Suggestions

• Serve with a slice of crusty bread.
• Pair with a simple green salad.

FAQ