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)
Ingredients
2 tablespoons
extra-virgin olive oil
1
medium yellow onion, chopped
6
garlic cloves, minced
6 cups
chicken stock
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
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, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
Add the stock, 4 cups of water, chicken breast, rice, and salt to the pot and bring to a boil over high heat. 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 and transfer the chicken to a plate.
Using two forks, shred the chicken into 1-inch pieces. Return the chicken to the pot along with the carrots, celery, pepper, and dill. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the carrots and celery are tender, about 15 minutes.
Stir in the spinach and lemon juice and simmer until the spinach is wilted, about 3 more minutes. Divide the soup among 6 bowls. Garnish with dill and pepper.
