Lemon Chicken Soup with Spinach and Dill

Lemon Chicken Soup with Spinach and Dill

Lemon Chicken Soup with Spinach and Dill

With the cool weather arriving here in the midwest, this recipe provides a tasty twist on your basic comfort food – chicken soup! My first taste of this soup took me back to my childhood and a Greek restaurant my family used to frequent. It’s been so long ago that I can’t remember the name of the restaurant but they served a cup of lemony chicken soup as an appetizer which I always loved.
This soup is simple to prepare and is great as a leftover, as well, so you might want to consider making a double batch. It is from The Best of Fine Cooking: Big Buy.

2 T. olive oil
1 large yellow onion, medium dice
1 lb. boneless, skinless chicken thighs
4 C. chicken stock (I like Kitchen Basics)
1/2 C. instant rice
1 t. dried oregano
5 oz. (6 C. lightly packed) baby spinach
2 T. minced fresh dill
2 T. lemon juice; more to taste
salt & greshly ground pepper to taste

Heat the oil in a small 3 qt. sauce pan or dutch oven over medium heat. Add the onion and cook until softened, 5-7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered for 5 minutes. With tongs, transfers the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, puree the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds. (I used an immersion blender)

Return the chicken and the blended broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and additional lemon juice. Serves 4-6.

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3 Responses to “Lemon Chicken Soup with Spinach and Dill”
  1. [...] Faith, & Fun « To Buy or Not to Buy That is the Question: The Magic Bullet Lemon Chicken Soup with Spinach and Dill [...]

  2. Dawn Beye says:

    Made this soup tonight, and it was great! I used chicken breasts instead of thighs, 1 Tbs oil and the juice of one lemon (probably 3-4 Tbs.). Blue cornmeal muffins on the side made for a nice supper on a cold evening. Thanks, Sue, for sharing the recipe!

  3. faithfulfoodie says:

    I’m so glad you enjoyed it! The blue cornmeal muffins sound like a wonderful side with it.

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