Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 large or 2 small bay leaves
- 2 teaspoons garlic powder
- 12 cups chicken broth (Homemade is best, 3 quarts)
- 18 ounces cooked chicken (shredded, 4 cups)
- 3 cups cooked rice
- 10 ounces fresh spinach (tough stems removed, and chopped into 2-inch piece
- 1/4 cup chopped fresh dill
- 1 to 4 tablespoons fresh lemon juice
- Salt & freshly ground black pepper, to taste
- Green onions, chopped
How to Make
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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
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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.
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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.
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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.
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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
We hope you enjoy this recipe!
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