Description
A comforting and nutritious Chicken and Rice Soup recipe that is perfect for chilly days. This hearty soup is packed with tender chicken, aromatic vegetables, and fluffy rice in a flavorful broth.
Ingredients
Units
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For the Chicken and Rice Soup:
- 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
- 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
- Heat the olive oil: Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, and cook until translucent, stirring often. Stir in the garlic and cook until fragrant.
- Add the stock, water, chicken, rice, and salt: Increase heat to high, bring to a boil, then reduce heat to simmer until rice is tender and chicken reaches 165°F, about 20 minutes.
- Shred chicken and add vegetables: Remove chicken, shred, return to pot with carrots, celery, pepper, and dill. Simmer until vegetables are tender.
- Stir in spinach and lemon juice: Add spinach and lemon juice, simmer until spinach wilts.
- Serve: Ladle soup into bowls, garnish with dill and pepper.
