September 07, 2016
Comfort Food, Dinner, Soups/Stews,
Poultry, Chicken, Rice, Vegetables, Spinach, Easy/Beginner Cooking, Quick Meals, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Winter, Stove Top, Gluten-Free, No Eggs, Non-Dairy, Cooked Chicken or Beef, Cooked Chicken, Kosher Meat more
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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
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.
Stir in the shredded chicken, cooked rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
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.
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