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Simple Recipes for Every Day

Chicken and Rice Soup

Chicken and rice soup with carrots, spinach, dill and lemon
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  45 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, chopped
  • 6 garlic cloves, minced
  • 6 cups chicken stock
  • 4 cups water
  • 1 ½ pounds boneless, skinless chicken breast
  • 1 cup long-grain white rice
  • 1 ½ teaspoons kosher salt
  • 3 large carrots, peeled and cut into ⅓-inch-thick rounds
  • 4 celery ribs, cut into ½-inch-thick pieces
  • ½ 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
  • ¼ cup fresh lemon juice, (from 2 lemons)

Method

  1. Heat the olive oil in a large stockpot over medium heat. Once the oil is glistening, add the onion, and cook, stirring often, until translucent, 5 minutes. Stir in the garlic, and cook until the garlic is fragrant, about 1 more minute.
  2. Add the stock, water, chicken breast, rice and salt. Increase the heat to high and bring to a boil. Reduce the heat to a simmer and cook, stirring often, until the rice is tender and the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 20 minutes. Turn off the heat.
  3. Transfer the chicken to a plate, using 2 forks, shred into 1-inch pieces. Transfer the chicken back to the pot along with the carrots, celery, pepper, and dill. Turn the heat to high and bring to a boil. Lower the heat to medium-low and simmer for 15 minutes or until the carrots and celery are tender.
  4. Stir in the spinach and lemon juice and simmer for 3 more minutes or until the spinach is wilted.
  5. Ladle the soup into bowls. Garnish with additional chopped dill and pepper.