Lemony Spinach Chicken Soup

6-8
Servings
15m
Prep Time
35m
Cook Time
50m
Ready In


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Original recipe yields 6-8 servings
OK

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 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 & Variations


No special items needed.

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