Lemon Chicken and Rice Soup with Dill

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup water
• 1 cup long-grain white rice
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 teaspoon dried dill
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• Juice of 1 large lemon (about 3 tablespoons)
• Zest of 1 lemon
• 2 tablespoons fresh dill, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes.
2. 2 Add garlic and cook for another minute until fragrant.
3. 3 Pour in chicken broth and water; bring to a simmer.
4. 4 Stir in rice, chicken, dried dill, black pepper, and salt. Simmer uncovered for 20 minutes or until rice is tender and chicken is cooked through.
5. 5 Stir in lemon juice and lemon zest. Taste and adjust seasoning if needed.
6. 6 Serve hot, garnished with fresh dill.

Equipment

• Large pot

Variations

• Add spinach or peas for extra veggies.
• For a creamier soup, stir in a splash of heavy cream before serving.

Substitutions

• Substitute vegetable broth for a vegetarian option.
• Use fresh dill in place of dried, using 2 tablespoons fresh for 1 teaspoon dried.

Pairings

• Pairs well with crusty bread or a simple green salad.
• A glass of crisp white wine complements the lemony flavors.

Nutrition

Tips

• For extra lemon flavor, add a squeeze of lemon juice to each bowl at serving time.
• Use bone-in chicken thighs for richer flavor and more tender meat.

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 gently, adding a splash of broth if needed.

Serving Suggestions

• Serve with warm crusty bread or a side salad.
• A sprinkle of feta cheese adds a tangy kick.

FAQ