It’s Monday. In Seattle, it most definitely feels like a wintery Monday complete with dark gray skies and freezing temperatures! So, what I want on a day like this is a big cozy and delicious bowl of soup.
Also, poor Pia has been horribly sick with a virus or the flu, but after 4 days of high fever it broke over the weekend and she is finally back in school. There is no doubt that she will want something soothing for dinner tonight, and this is what I am making.
This Chicken, Lemon and Rice Soup is bright and delicious and with the rice, has just the right amount of heartiness to it. Although a big chunk of baguette for dipping would help of course! I love the zing of the fresh lemon and the tang of the dill- it is reminiscent of Greek soup and so delicious. I do have to note that lemons are all so different in terms of size and juice, so please use to taste! You make like less or you may use an extra whole lemon- it is really up to you!
We are going into the last week before Christmas! I cannot believe it. We are jam-packed this week, and going out almost every night, so I like having something light and easy for lunch or a late afternoon snack when I know I am going to a late dinner. It helps me to stay on track and not roll into dinners and parties like a ravenous Tasmanian devil shoveling every Christmas cookie in my mouth, you know?
Also, side note, I turn 41 this coming weekend, which is something. Not totally sure how I feel about it yet to be honest! 40 felt great. I am undecided about 41- I will keep you posted!
- ¼ cup olive oil
- 1 yellow onion, diced
- 6 stalks celery, diced
- 6 carrots, diced
- 1 pound chicken tenders or breast
- 2 bay leaves
- 8 cups chicken broth
- 1 cup long grain rice
- 2 fresh lemons zest and juice
- ½ cup fresh dill
- Kosher salt and black pepper
- In a large pot over medium-high heat, add the olive oil, onion, celery and carrots. Sprinkle with kosher salt and stir until well coated with the oil.
- Add the chicken, bay leaves and the broth and bring the broth to a simmer. Add a lid to the soup and turn the heat to low. Simmer for about 25 minutes until the chicken is cooked through.
- Remove the chicken with tongs and shred it with forks into bite sized pieces and add it back to the pot with the rice. Put the lid back on and let simmer another 10-15 minutes until the rice is tender.
- Add the lemon zest and juice, the fresh dill and season to taste with kosher salt and black pepper. Serve hot!
Print Recipe
Can’t wait to try this. Sounds hearty yet light at the same time.
Happy early birthday!. I turn 45 this coming Sunday. I am decidedly not thrilled! 😉
Yum!!
Just made this for our upcoming rainy week in Seattle. 🙂 Such an easy recipe and so delicious. Very happy to have this soup for my lunches this week. Also feels like a sneaky way to get back into a healthier way of eating after the holidays. Thank you for sharing!
Thanks for sharing the wonderful soup recipe.
My new favorite soup. It is now on my weekly menu during the winter. Thank you!!
It is very easy to make and becomes in less time.
There is a good recipe and all the information you have given about chicken rice and the way it is made is very unique because I like to experiment with unique recipe information.
~ Meera Loyer