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Chicken Soup with Rice, Dill & Spinach
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Chicken Soup with Rice, Dill & Spinach

Chicken Soup with Rice, Dill & Spinach

Simple simple simple. Makes about 8 cups

Ingredients

  • 1 tablespoon olive oil
  • 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces
  • 1 small yellow onion, diced small
  • 8 cups chicken broth
  • 1/2 cup rice, uncooked
  • 2 cups shredded, cooked chicken
  • 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped
  • 3/4 ounce chopped fresh dill
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground pepper
  • Lemon wedges for serving

Directions

  1. Put olive oil, celery and onion in the bottom of a medium pot
  2. Cook until softened - about 5 minutes
  3. Add broth (carefully cuz it’ll steam) and bring to a boil and add rice
  4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened
  5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more
  6. Season with salt & pepper
  7. Serve in bowls with a lemon wedge squeezed on top
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