Lemon Chicken Soup with Spinach & Dill

Ingredients

• Kosher salt and freshly ground black pepper
• 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
• ½ cup instant rice
• 1 tsp. dried oregano
• + 3 more ingredients
• • 5 oz. (6 cups lightly packed) baby spinach
  • 2 Tbs. fresh lemon juice; more to taste
  • 2 Tbs. minced fresh dill

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