Chicken and Rice Soup with Lemon Zest and Fresh Dill

Ingredients

• 2 tablespoons olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 1/2 pounds boneless skinless chicken thighs
• 8 cups chicken stock
• 3/4 cup long-grain white rice
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 teaspoons lemon zest
• 3 tablespoons lemon juice
• 1/4 cup fresh dill, chopped

Method

1. 1

   Heat the olive oil in a 6-quart saucepan over medium heat. Add the onion, carrots, and celery, and cook, stirring occasionally, until softened, about 6 minutes.

   6:00 · Soften vegetables
2. 2

   Add the garlic and cook, stirring, until fragrant, about 1 minute.

   1:00 · Cook garlic
3. 3

   Add the chicken thighs, chicken stock, thyme, bay leaf, salt, and pepper. Increase heat and bring to a boil.

4. 4

   Reduce heat to a simmer, cover partially, and cook until the chicken is cooked through, about 20 minutes.

   20:00 · Simmer chicken
5. 5

   Remove the chicken thighs to a cutting board and let rest for 5 minutes, then shred or dice into bite-sized pieces.

   5:00 · Rest chicken
6. 6

   Meanwhile, stir the rice into the simmering broth, cover, and cook until the rice is tender, about 15 minutes.

   15:00 · Cook rice
7. 7

   Discard the bay leaf. Return the shredded chicken to the pot and stir to combine.

8. 8

   Stir in the lemon zest, lemon juice, and chopped dill. Taste and adjust salt and pepper as needed.

9. 9

   Ladle the soup into bowls and serve warm, garnished with additional dill if desired.