Lemon Chicken Soup with Spinach & Dill

By gvcathy

Ingredients

• 2 Tbs. extra-virgin olive oil
• 1 large yellow onion, cut into medium dice
• 1 lb. boneless, skinless chicken thighs
• 1 qt. low-salt chicken broth
• 1/2 cup instant rice
• 1 tsp. dried oregano
• 5 oz. (6 cups lightly packed) baby spinach
• 2 Tbs. minced fresh dill
• 2 Tbs. fresh lemon juice; more to taste
• Kosher salt and freshly ground black pepper

Details

Servings 1
Adapted from finecooking.com

Preparation

Step 1

If you’re looking for a soup that bridges the seasons, this comforting dish fits the bill. An ample amount of chicken makes it a satisfying dinner, while the lemon and dill brighten the soup’s flavor and give a nod to summer.

Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 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, transfer 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, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.

Return the chicken and the thickened 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 more lemon juice.