Lemon-Dill Chicken and Rice Soup

Cold winter days call for a warm, comforting soup. It’s been so cold the last few weeks, that all I’ve wanted is soup for every meal! I also love a soup that comes together quickly, just like this Lemon-Dill Chicken and Rice soup! It takes just a few minutes to cook, and can stand to simmer for just a bit. It’s perfectly hearty yet light enough to not leave you feeling too full.

So what does it take to make this delicious soup?

Grapeseed or avocado oil - you'll notice I use these in most of my recipes. Extra virgin olive oil is delicious, but also delicate, so it has a lower smoke point. Grapeseed and avocado oil can withstand high heat. I especially love them for roasting.

Yellow onion- for allll the flavor

Garlic - can you really have a recipe without it????

Carrots - I love sneaking veggies in as much as possible. Carrots are rich in Vitamin A and beta carotene. This soup makes it easy to get in a serving.

Celery Seed - I have a confession to make. I don't love celery, but I do love the flavor it adds to dishes. This is a great way to add the flavor without the texture!

Arrowroot or cornstarch - I've recently begun using arrowroot a little more often than corn starch. It's a super easy way to thicken your soups just a bit. I also find that it doesn't clump up as easily as cornstarch.

Lemons - add the perfect zing to this dish!

White wine - just a bit adds so much flavor, and it helps deglaze your pan!

Brown rice - I like using brown rice in soups like this that will simmer for a bit. It stands up to the heat a bit better than white rice, so you don't end up with gummy soup.

Shredded chicken breast - I simply boiled a couple chicken breasts for this dish, but you would always use a store bought, cooked rotisserie chicken.

Baby Spinach - Again, another great way to sneak in your veggies with minimal effort!

Dill - adds so much bright flavor

How does this soup come together quickly?

Sweat your veggies. Heat oil in a medium dutch oven over medium high heat. Add onion, garlic and carrots, and cook for 3-5 minutes, or until onions are translucent and carrots are beginning to become tender.

Add the rest of the flavor. Stir in salt, pepper, celery seed and arrowroot or cornstarch. Add lemon zest, and stir to coat all the veggies. Gradually add lemon juice and wine, to avoid any lumps from the arrowroot. Stir to combine. Add the brown rice and stir to coat with the vegetable mixture. Stir in broth, and bring to a simmer.

Finish it off! Once the mixture has begun to simmer, reduce heat to low, cover, and cook until rice is tender, about 25-30 minutes. Once the rice is tender, determine if the soup needs a bit more water, and add if needed. Stir in chicken, baby spinach, and dill. ENJOY!