A comforting bowl of chicken soup can be enjoyed any time of year. The addition of lemon and fresh dill in this recipe helps make this the perfect soup for transitioning into the spring season. This is the soup to make when you’re ready for the bright and fresh flavors that come with warmer months, but still dealing with days chilly enough to crave a warm bowl of soup.
This chicken soup is a simple, one-pot recipe. You don’t need any special equipment and it’s made from ingredients typically kept on hand in most kitchens. And, it all comes together fast enough that it can be an easy dinner on busy weeknights.
1. Heat olive oil in a heavy-bottomed Dutch oven set over medium-high heat.
2. Add onion, celery, and carrots and sauté until the vegetables begin to soften, about 4 minutes.
3. Add chicken stock, salt, and pepper and bring mixture to a boil. You can cover the pot to help it reach a boil faster.
4. Sprinkle chicken breasts with salt and pepper. Once stock is boiling, add the chicken breasts and reduce heat to medium-low to simmer. Cover the pot with a lid and let the chicken poach for about 15 minutes.
5. Use a meat thermometer to check the internal temperature of the chicken around the 15-minute mark. The chicken is cooked when it reaches 165 degrees Fahrenheit. The exact time to cook the chicken will depend on the size of the breasts.
6. Once the chicken has reached an internal temperature of 165 degrees Fahrenheit, remove it from the pot.
7. Add rice to the pot and cover again. Let simmer for 15 minutes more.
8. While the rice cooks, shred the chicken breasts.
9. When the rice has cooked through, return the shredded chicken to the pot. Stir in the lemon juice and zest, if using, dill, parsley, and butter. Serve once butter has melted.
Pro-tip: Not all Internet hacks are created equal, but one cooking tip that’s completely changed the way we shred chicken is using a mixer for the job. The method works with either a handheld or stand mixer, as long as you’re using the beater attachments. The beaters make quick work of shredding the chicken (we’re talking mere seconds here). The best part? You won’t risk burning your fingers or having to deal with the tongs of a couple forks scraping against each other and getting stuck together.
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|Serving Size: 1 Serving (916g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 137 (17%)|
|Amt Per Serving||% DV|
|Total Fat 15.2g||20 %|
|Saturated Fat 5.2g||26 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 75mg||23 %|
|Sodium 1220.6mg||42 %|
|Potassium 1130.5mg||30 %|
|Total Carbohydrate 132.4g||39 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 130.3g|
|Protein 37.6g||54 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 821
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