Description
A comforting and hearty chicken and rice soup loaded with vegetables and fresh flavors. Perfect for a cozy meal on a chilly day.
Ingredients
Units
Scale
Main Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, chopped
- 6 garlic cloves, minced
- 6 cups chicken stock
- 4 cups water
- 1 1/2 pounds boneless, skinless chicken breast
- 1 cup long-grain white rice
- 1 1/2 teaspoons kosher salt
Additional Vegetables and Seasonings:
- 3 large carrots, peeled and cut into 1/3-inch-thick rounds
- 4 celery ribs, cut into 1/2-inch-thick pieces
- 1/2 teaspoon freshly cracked black pepper, plus more for serving
- 2 tablespoons roughly chopped fresh dill, plus more for serving
- 4 cups loosely packed baby spinach
- 1/4 cup fresh lemon juice (from 2 lemons)
Instructions
- Saute Aromatics: Heat olive oil in a large stockpot. Add onion, cook until translucent, then add garlic.
- Cook Chicken and Rice: Add stock, water, chicken, rice, and salt. Simmer until rice is tender and chicken reaches 165°F.
- Add Vegetables: Shred chicken, return to pot with carrots, celery, pepper, and dill. Simmer until vegetables are tender.
- Finish Soup: Stir in spinach and lemon juice. Simmer until spinach wilts.
- Serve: Ladle soup into bowls, garnish with dill and pepper.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4g
- Sodium: 920mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
