Ingredients Needed
Butter or oil Celery Carrots Onion Fresh garlic Kosher salt and black pepper Dill – dried or fresh. Chicken broth – boxed/canned or reconstituted form Better Than Bouillon. Rice – I use whatever rice I have on hand, which is generally medium grain white rice. You can use jasmine, basmati, brown, or wild rice- you’d just need to give brown or wild rice a little more cooking time. Cooked chicken, shredded – Leftover chicken breasts work well, or rotisserie chicken. See notes below for using raw chicken. Kale – Kale is my favorite green to use in soups. It’s heartier than spinach, so it doesn’t get slimy like spinach can, and when chopped really fine, it blends in so nicely adding both nutrients, texture, and visual interest. Don’t be nervous if you have young kids or picky eaters, I’ve never had a single person make a fuss about the addition of kale! If you’d like to, you could certainly sub spinach. You’d want to add spinach at the very end, turn off the heat and just stir until wilted. Lemon – A fresh lemon is best for this dish, it will give you the brightest, freshest, flavor and I like to use both the zest and the juice. If you’re in a pinch- avoid bottled lemon juice, as it generally adds a bitter flavor, but crystallized True Lemon would work. Evaporated milk – optional, but adds a nice richness to the finished soup.
How to Make Lemon Chicken Soup With Rice
