Lemon Chicken Soup with Spinach & Dill

Lemon Chicken Soup with Spinach & Dill
Photo by Scott Phillips


  • 2 Tbs. minced fresh dill
  • 5 oz. (6 cups lightly packed) baby spinach
  • ½ cup instant rice
  • 2 Tbs. fresh lemon juice; more to taste
  • 1 qt. low-salt chicken broth
  • 2 Tbs. extra-virgin olive oil
  • 1 large yellow onion, cut into medium dice
  • + 3 more ingredients
    • 1 tsp. dried oregano
    • Kosher salt and freshly ground black pepper
    • 1 lb. boneless, skinless chicken thighs

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 minu...

View full recipe at Fine Cooking


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