Friday, October 28, 2016

Chicken And Rice Soup With Spinach, Lemon, and Dill

Serves 6 to 8.
1 1/2 T. olive oil
2 cups finely chopped onion
1 cup finely chopped or diced carrot
1 cup finely chopped or diced celery
Salt to taste
1 large bay leaf
12 cups low sodium chicken broth
3 1/2 to 4 cups shredded, cooked chicken
3 cups cooked-until-barely-tender white rice
10 oz. baby spinach
1/4 cup chopped fresh dill
1 to 4 T. fresh lemon juice to taste

Directions: Freshly ground black pepper
1/2 cup thinly sliced green onions for serving (optional)

1. Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 T. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf and cook, stirring, about 30 seconds.

2. Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.

3. Stir in the shredded chicken, the cooked rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.

4. Stir in the dill and 1 T. of the lemon juice. Taste, and add more lemon juice, 1 T. at a time, if needed, up to 4 T. Season with salt and pepper to taste and garnish each bowl with 1 tablespoon green onion. 

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