Description
A simple, foolproof 4-ingredient chicken and rice soup featuring bright flavors from fresh dill and lemon. Ready in just 20 minutes, this beginner-friendly recipe is perfect for using up rotisserie chicken and leftovers.
Ingredients
Scale
- 2 cups shredded chicken (rotisserie or boiled)
- 1 cup uncooked long-grain white rice (Jasmine or Basmati)
- 1/2 cup fresh dill, chopped
- 1 medium lemon (zested and juiced)
- 4 cups low-sodium chicken broth
- 1 cup water
- 1 tablespoon butter or olive oil
- Salt and black pepper to taste
Instructions
- Prep ingredients: Shred chicken, chop dill, zest and juice lemon, and measure rice.
- In a large pot over medium heat, melt butter or olive oil. If using carrots or celery, sauté for 2-3 minutes until softened.
- Add chicken broth and water to the pot. Stir to scrape up any brown bits. Add the uncooked rice and stir well.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 15-20 minutes (or until rice is tender). Do not lift the lid during cooking.
- Remove pot from heat. Stir in the shredded chicken and chopped fresh dill. Let sit covered for 1 minute to wilt the dill.
- Stir in the lemon zest and fresh lemon juice. Taste and season with salt and black pepper to balance the acidity.
- Serve immediately, topped with extra dill and a lemon wedge.
Notes
Do not boil the lemon juice as high heat destroys its fresh flavor; add it after turning off the heat. If using brown rice, increase cooking time to 30-40 minutes and add extra liquid. For freezing, undercook rice by 5 minutes to prevent mushiness upon thawing.
- Prep Time: 5 minutes
- Cook Time: 15-20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 1
- Sodium: 600
- Fat: 8
- Saturated Fat: 2
- Carbohydrates: 35
- Fiber: 2
- Protein: 25
Keywords: chicken and rice soup, easy soup recipe, beginner cooking, rotisserie chicken recipes, healthy comfort food, dill lemon soup, quick weeknight dinner