Description
This Greek lemon chicken and rice soup is a comforting and flavorful dish combining tender shredded chicken, aromatic jasmine rice, and a bright, tangy lemon broth enhanced with fresh dill. Perfect for a cozy meal, this soup is easy to prepare and packed with wholesome ingredients.
Ingredients
Scale
Chicken
- 2 chicken breasts (about 1 lb or 450 g), boneless and skinless
- Olive oil, for cooking
- Salt, to taste
- Black pepper, to taste
Soup Base
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth (about 1.5 liters)
Grains and Herbs
- 1 cup jasmine rice (about 200 g)
- 1/4 cup fresh dill, chopped (or 2 tablespoons dried dill)
Finishing
- 1/2 cup fresh lemon juice (about 4 lemons)
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook the Chicken: Heat a tablespoon of olive oil in a large pot over medium heat. Season the chicken breasts with salt and black pepper, then cook them for about 5-7 minutes on each side until they are golden brown and fully cooked through. Remove the chicken from the pot and shred it using two forks.
- Sauté the Vegetables: In the same pot, add more olive oil if needed. Add the diced onion, carrots, and celery. Sauté the vegetables for about 5-7 minutes until they soften. Stir in the minced garlic and cook for one more minute to release its fragrance.
- Add Broth and Rice: Pour in the chicken broth and bring the mixture to a boil. Stir in the jasmine rice, then reduce the heat to low, cover the pot, and let the soup simmer for approximately 15 minutes until the rice is tender and cooked through.
- Combine Chicken and Soup: Return the shredded chicken to the pot, gently stirring it into the soup to combine all the ingredients evenly.
- Finish with Lemon and Dill: Pour the fresh lemon juice into the soup and sprinkle in the chopped dill. Adjust the seasoning with additional salt and black pepper to your taste. Serve the soup hot, enjoying its bright and comforting flavors.
Notes
- Use fresh lemon juice for the best bright and authentic flavor.
- Jasmine rice can be substituted with long-grain white rice if needed.
- Adjust the amount of garlic and dill to your preference for more or less pronounced flavors.
- Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.
- For a thicker soup, use slightly less chicken broth or cook uncovered to reduce.
