Lemony Spinach Chicken Soup
Recipe: #24853
September 07, 2016
Categories: Chicken, Rice, Spinach, Passover, Sunday Dinner, Gluten-Free, No Eggs, Non-Dairy, Kosher Meat, Chicken Dinner, more
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Ingredients
Nutritional
- Serving Size: 1 (783.7 g)
- Calories 355
- Total Fat - 10 g
- Saturated Fat - 2.6 g
- Cholesterol - 204.1 mg
- Sodium - 2141 mg
- Total Carbohydrate - 43.3 g
- Dietary Fiber - 3.6 g
- Sugars - 4.7 g
- Protein - 22.9 g
- Calcium - 115.4 mg
- Iron - 6.1 mg
- Vitamin C - 22.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 2 teaspoons salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and garlic powder. Cook, stirring, about 30 seconds
Step 2
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Step 3
Stir in the shredded chicken, cooked rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Step 4
Stir in the dill and 1 Tbs. of the lemon juice, start with 1 tablespoon lemon juice then add in more until you get to the taste that you want, add more lemon juice, 1 Tbs. at a time. Season with salt and pepper to taste. Ladle into bowls, garnish each bowl with green onions.
NOTE: If you made the chicken broth yourself, use the meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken
Tips
No special items needed.