Chicken noodle soup gets an upgrade with this lemon dilly chicken rice soup. This one pot soup is warm and nourishing but packs in extra flavor with zesty lemon, fresh dill, and an allium undertone from onion, leeks, and fennel. Bright yet wholesome, this chicken rice soup is the antidote to winter’s blues.
2 tablespoons olive oil, plus more for garnish
2 pounds boneless skinless chicken thighs
2½ teaspoons salt, divided
½ teaspoon freshly ground black pepper
2 large leeks, white and light green section only, sliced into thin half-moons
1 cup finely chopped yellow onion
1 large fennel bulb, trimmed, cored, and finely chopped
3 garlic cloves, minced
1 teaspoon dried oregano
1 cup jasmine rice
8 cups chicken broth
1 tablespoon chopped fresh dill, plus more for garnish
Zest and juice of 1 lemon
- Heat oil in a large dutch oven over medium-high heat until shimmering. Season chicken all over with 1½ teaspoons salt and pepper. Add chicken to dutch oven (in two batches if necessary) and cook, undisturbed, until browned, about 4 to 6 minutes. Flip and repeat on opposite side (meat will not be cooked through). Remove from dutch oven and set aside.
- In same dutch oven, add leeks, onion, fennel, and remaining 1 teaspoon salt and cook, over medium-high heat, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and oregano and cook, stirring constantly, until fragrant, 1 minute. Add rice and cook, stirring constantly, until it smells toasted, 2 minutes.
- Add chicken broth and bring to a boil over high heat. Reduce heat to a gentle simmer on medium-low and return chicken thighs to pot. Cook, uncovered, until rice is tender and chicken is cooked through, about 20 to 25 minutes.
- Using tongs, remove chicken thighs. Let cool slightly then shred with two forks. Return to pot along with dill and lemon juice. Season to taste with salt and pepper. Serve in individual bowls and garnish with lemon zest, dill, and a drizzle of olive oil.
Recipe ByAli Ramee