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Lemon Dilly Chicken Soup

Lemon Dilly Chicken Soup: A Cozy Hug in a Bowl

Lemon Dilly Chicken Soup is a heartwarming dish perfect for winter, combining chicken, rice, and fresh lemons for a zesty flavor.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Chicken
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs boneless, skinless chicken Substitute with leftover rotisserie chicken for convenience.
  • 3 cloves garlic, minced Fresh garlic is always best, but use powdered in a pinch.
  • 1 yellow onion, diced Shallots can be a milder alternative.
  • 1 cup celery, diced Bok choy works well for a different texture.
  • 1.5 cups carrot, diced Mix with parsnips for added complexity.
  • 2 bay leaves Don’t forget to remove them before serving.
  • 1.5 tsp salt Essential for seasoning to enhance the soup.
  • 0.75 tsp black pepper Adjust to taste.
  • 8 cups water or chicken stock Quality broth deepens the flavor more than water.
For the Soup Body
  • 0.75 cup arborio rice Jasmine or basmati rice can be used in a pinch.
  • 0.25 cup butter Olive oil is a lighter substitute if desired.
For Flavoring
  • 0.25 cup fresh lemon juice Add lemon zest to amplify the flavor.
  • 0.25 cup fresh parsley, finely chopped Swap with cilantro if you prefer.
  • 2 tbsp fresh dill, finely chopped Omit if you’re not a fan, or use thyme instead.

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. In a large pot, add 2 lbs of boneless, skinless chicken, 3 minced garlic cloves, 1 diced yellow onion, 1 cup of diced celery, and 1.5 cups of diced carrots. Sprinkle in 2 bay leaves, 1.5 teaspoons of salt, and 0.75 teaspoons of black pepper. Pour in 8 cups of water or chicken stock, stirring gently. Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for 30 minutes.
  2. Carefully remove the chicken pieces from the pot. Allow them to cool slightly, then shred the chicken using two forks into bite-sized pieces.
  3. Stir in 0.75 cup of arborio rice and 0.25 cup of butter to the broth. Increase the heat to medium to bring soup back to a gentle simmer and cook uncovered for about 10 minutes.
  4. Return the shredded chicken to the pot along with 0.25 cup of lemon juice, 0.25 cup of parsley, and 2 tablespoons of dill. Stir everything together and cook for another 10 to 15 minutes on low heat until the rice is tender.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 25gFat: 15gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 2gVitamin A: 1500IUVitamin C: 25mgCalcium: 30mgIron: 2mg

Notes

Enjoy the warmth and comfort of Lemon Dilly Chicken Soup on chilly evenings.

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