Chicken and Rice Soup with Lemon and Dill
Ingredients
- For the Soup:
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 cups chicken broth (low sodium preferred)
- 1 cup long-grain white rice (uncooked, rinsed)
- 2 cups cooked shredded chicken (rotisserie or poached)
- 2–3 tbsp fresh lemon juice (about 1 large lemon)
- 2 tsp lemon zest
- 2 tbsp fresh dill, chopped (plus extra for garnish)
- Salt and black pepper, to taste
- Optional Garnish:
- Extra lemon slices or wedges
- Fresh parsley or dill sprigs
Instructions
- Sauté the Vegetables: Heat olive oil or butter in a large soup pot over medium heat. Add onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until softened. Stir in garlic and cook for 1 minute until fragrant.
- Add Broth and Rice: Pour in the chicken broth and bring to a boil. Stir in the rice, reduce heat to a simmer, cover, and cook for about 18–20 minutes, until rice is tender.
- Add Chicken and Seasoning: Stir in shredded chicken, lemon juice, zest, and fresh dill. Simmer for another 5 minutes to heat through. Taste and adjust seasoning with salt and pepper.
- Finish and Serve: Ladle soup into bowls. Garnish with extra dill and lemon wedges if desired.