Posted by Faithful Foodie
October 1st, 2009 
3 Comments
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.
Ingredients
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.
[...] Faith, & Fun « To Buy or Not to Buy That is the Question: The Magic Bullet Lemon Chicken Soup with Spinach and Dill [...]
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!
I’m so glad you enjoyed it! The blue cornmeal muffins sound like a wonderful side with it.