Description
This One Pot Lemon Dilly Chicken Rice Soup is a comforting and flavorful soup that is perfect for any day of the week. Packed with tender chicken, aromatic herbs, and a bright lemony kick, this soup is sure to warm you up from the inside out.
Ingredients
Scale
Broth:
- 6 cups chicken broth
Vegetables:
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
Rice and Seasonings:
- 1 cup long-grain white rice (rinsed)
- 2 cups cooked shredded chicken
- 1 teaspoon dried dill (or 1 tablespoon fresh)
- 1/2 teaspoon dried thyme
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt (or to taste)
- juice of 1 lemon
- 1 teaspoon lemon zest
- 1/2 cup heavy cream or half-and-half (optional)
- chopped fresh parsley or dill for garnish
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery and cook until softened. Stir in garlic.
- Add Rice and Broth: Add the rice, chicken broth, shredded chicken, dill, thyme, salt, and pepper. Bring to a boil, then simmer until rice is tender.
- Finish Soup: Stir in lemon juice, lemon zest, and cream if using. Adjust seasoning and simmer to heat through. Serve hot, garnished with herbs.
Notes
- Use rotisserie chicken for a quick shortcut.
- For a lighter version, omit the cream.
- This soup thickens as it sits, so add more broth or water when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 3g
- Sodium: 550mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 60mg
