Description

This comforting Chicken and Rice Soup is a hearty and nutritious meal perfect for any day. Made with tender shredded chicken, long-grain white rice, fresh vegetables, and brightened with fresh lemon juice and dill, it’s a flavorful and wholesome dish that’s easy to prepare on the stovetop. The slow simmering melds the flavors beautifully, making it a classic homemade soup that warms both heart and soul.

Ingredients

Soup Base

2 tablespoons extra-virgin olive oil
1 medium yellow onion, chopped
6 garlic cloves, minced
6 cups chicken stock
4 cups water

Main Ingredients

1½ pounds boneless, skinless chicken breast
1 cup long-grain white rice
1½ teaspoons kosher salt

Vegetables & Seasonings

3 large carrots, peeled and cut into ⅓-inch-thick rounds
4 celery ribs, cut into ½-inch-thick pieces
½ teaspoon freshly cracked black pepper, plus more for serving
2 tablespoons roughly chopped fresh dill, plus more for serving
4 cups loosely packed baby spinach
¼ cup fresh lemon juice (from 2 lemons)

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Instructions

Sauté aromatics: Heat the olive oil in a large stockpot over medium heat until shimmering. Add the chopped onion and cook, stirring often, until it becomes translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
Cook chicken and rice: Pour in the chicken stock and 4 cups of water. Add the boneless, skinless chicken breast, long-grain white rice, and kosher salt. Bring the mixture to a boil over high heat. Once boiling, reduce heat to a simmer and cook, stirring frequently, until the rice is tender and the chicken reaches an internal temperature of 165°F (74°C), approximately 20 minutes. Then, turn off the heat and carefully remove the chicken to a plate.
Shred chicken and add vegetables: Using two forks, shred the cooked chicken into roughly 1-inch pieces. Return the shredded chicken to the pot, then add the sliced carrots, celery pieces, freshly cracked black pepper, and chopped fresh dill. Raise the heat to high and bring the soup back to a boil.
Simmer the soup: Reduce heat to medium-low and let simmer until the carrots and celery are tender, about 15 minutes.
Finish and serve: Stir in the baby spinach and fresh lemon juice, allowing the spinach to wilt gently, about 3 minutes. Divide the soup into six bowls and garnish each serving with extra fresh dill and freshly ground black pepper to taste.

Notes

For extra depth, use homemade chicken stock if available.
Adjust salt and pepper to taste, especially if using a salty broth.
Leftovers store well for up to 3 days refrigerated and reheat gently on the stovetop.
For a thicker texture, cook the rice slightly longer or add less water initially.
This soup freezes well; cool completely before freezing in airtight containers.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American