Lemony Chicken and Rice Soup

A soul-soothing classic with a bright, herby twist. I knew the moment I found it, it would become a staple in our home.

Adapted slightly from a recipe by Adeena Sussman, one of my favorite recipe developers.

Ingredients

• 2 lbs skinless, boneless chicken breasts

• 4 tablespoons olive oil, divided

• 2 leeks, pale green and white parts only, thinly sliced

• 3 carrots, diced

• 3 celery stalks, diced

• 3 garlic cloves, minced

• 1 jalapeño, finely chopped

• 8 cups veggie or chicken broth

• 2 cups water

• 1 cup brown rice

• 1/2 cup chopped fresh dill

• 1 lemon (zest and juice)

• Salt, to taste

• Pepper, to taste

Instructions

1. Cook the Chicken
   Season the chicken breasts with salt and pepper. In a large soup pot, heat 3 tablespoons of olive oil over medium. Add the chicken and cook for 5–6 minutes per side, until browned and nearly cooked through. Remove from the pot and set aside.

2. Prepare the Vegetables
   Add the remaining tablespoon of olive oil to the pot. Add the leeks and cook for 5–7 minutes, until softened but not browned. Stir in the carrots, celery, garlic, and jalapeño. Season with salt and pepper and cook for 5 more minutes.

3. Cook the Rice
   Add the rice to the pot and stir to coat. Pour in the broth and water. Bring to a boil, then reduce heat and simmer for about 30 minutes, or until the rice is tender.

4. Shred the Chicken
   While the rice cooks, shred the chicken once it’s cool enough to handle. Set aside.

5. Combine and Finish
   When the rice is cooked, stir in the shredded chicken, chopped dill, lemon zest, and juice. Simmer a few more minutes until everything is heated through.

6. Serve
   Ladle into bowls and top with extra dill and lemon zest if desired. Enjoy!