Lemony Chicken and Rice Soup with Fresh Dill
This lemon chicken and rice soup is an upgrade to a classic that's loaded with tender chicken, vegetables, and rice in a bright, lemony broth with fresh dill. Cozy, comforting, and packed with protein!
Servings: 6 Servings
Calories: 380kcal
Equipment
- Large Dutch Oven -OR- Large Soup Pot
- 2 Forks -OR- Stand Mixer with Paddle Attachment (for shredding the chicken)
Ingredients
- 1 Tablespoon olive oil
- 1 yellow onion, finely diced
- 4-5 medium carrots, peeled and cut into thin discs (or half-moons for larger pieces)
- 2 celery stalks, diced
- 1 + ½ teaspoon salt
- ½ teaspoon black pepper
- 2 garlic cloves, minced
- 2 pounds boneless, skinless chicken breast, fat trimmed
- 1 dried bay leaf
- 8 Cups chicken bone broth (regular broth or stock will work too)
- 1 Cup long grain white rice (such as jasmine, basmati, or white rice)
- ⅓ Cup fresh-squeezed lemon juice (from 1-2 lemons)
- 2 Tablespoons rough chopped fresh dill + more for serving if desired
- optional: fresh parsley for serving
- optional: saltine crackers for serving
Instructions
- Sauté the vegetables. Add the olive oil, diced onion, carrots, celery, salt, and pepper to a large soup pot or Dutch oven over medium heat. Sauté until the vegetables soften (about 5 minutes).1 Tablespoon olive oil, 1 yellow onion, finely diced, 4-5 medium carrots, peeled and cut into thin discs, 2 celery stalks, diced, 1 + ½ teaspoon salt, ½ teaspoon black pepper
- Add the garlic. Stir in the minced garlic and cook until aromatic (about 30 seconds to 1 minute).2 garlic cloves, minced
- Add the main ingredients. Start by adding in half of the broth. Then place the chicken breasts into the pot (trying not to overlap too much), add the rice, add the bay leaf, and finally add the rest of the broth over everything.2 pounds boneless, skinless chicken breast, fat trimmed, 1 dried bay leaf, 8 Cups chicken bone broth, 1 Cup long grain white rice
- Increase the heat to high and bring the soup to a low boil.
- Reduce the heat and simmer. Once boiling, reduce the heat to medium-low to simmer the soup, giving it a stir periodically to ensure the rice isn't sticking to the bottom. Simmer for 15 to 20 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the rice has cooked.
- Shred the chicken. Take the chicken out of the pot and shred it using two forks or a stand mixer with the paddle attachment (the mixer makes this super fast and easy!). Then add the shredded chicken back into the soup.
- Finish the soup. Stir in the lemon juice and fresh dill. Remove the bay leaf. Taste and add more salt and/or pepper as desired.⅓ Cup fresh-squeezed lemon juice, 2 Tablespoons rough chopped fresh dill + more for serving if desired
- Serve and enjoy. Ladle into bowls and garnish with additional fresh dill or parsley if desired.
Notes
Storage: place fully cooled soup into an airtight container and store in the refrigerator for up to 4 days. Reheat individual servings in the microwave (stirring halfway through) or on the stovetop over medium-low until warmed through.
Variation Ideas:
- Use regular chicken broth or chicken stock. If you don't have chicken bone broth, regular chicken broth or chicken stock will both work great!
- Stretch your broth. Reduce the amount of broth needed by replacing half of it with water.
- Add more vegetables. Stir in a couple large handfuls of chopped fresh spinach during the last few minutes of cooking.
- Use chicken thighs. Swap the chicken breasts for boneless, skinless chicken thighs for a richer flavor and juicier meat. Nutritionally this swap will reduce the protein a little bit and increase both the amount of calories and fat in the dish.
Nutrition
Calories: 380kcal | Carbohydrates: 32g | Protein: 46g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 917mg | Potassium: 808mg | Fiber: 2g | Sugar: 3g | Vitamin A: 6913IU | Vitamin C: 12mg | Calcium: 43mg | Iron: 1mg
