Lemon Dilly Chicken Rice Soup: 40 Min Comfort

Oh, you know those days when you just need a bowl of something warm and cozy? That’s exactly how I feel about chicken soup, especially when the weather turns a bit chilly. But I’m not always up for the same old, same old. That’s where my Lemon Dilly Chicken Rice Soup comes in! It takes that classic comfort and brightens it up with a zingy lemon flavor and the fresh taste of dill. Honestly, this soup has become my absolute go-to when I want something that feels both familiar and exciting. It’s sunshine in a bowl, and I can’t wait for you to try it!

Why You’ll Love This Lemon Dilly Chicken Rice Soup

It’s super quick! Seriously, you can have this delicious soup on the table in about 40 minutes from start to finish. Perfect for a weeknight dinner!

Bursting with fresh flavor! That pop of lemon and the bright, herbaceous taste of fresh dill just make this soup sing. It’s so much more than just a basic chicken soup.

Surprisingly light, yet satisfying. It’s got that comforting feel without being heavy, making it ideal for practically any meal, any time of year.

So easy to customize. Don’t have chicken breasts? Thighs work great! Want to add more veggies? Go for it! It’s a forgiving recipe.

Pure comfort in a bowl. It’s that hug-in-a-mug feeling, perfect for when you’re feeling a little under the weather or just need a little pick-me-up.

Uses simple, wholesome ingredients. Nothing fancy here, just good stuff that comes together beautifully.

Gather Your Ingredients for Lemon Dilly Chicken Rice Soup

Alright, let’s get our ducks in a row, or should I say, our ingredients! For this super bright and tasty Lemon Dilly Chicken Rice Soup, you’re going to need just a few simple things. Trust me, having everything prepped makes the cooking process a total breeze. You’ll want to grab:

• 1 tablespoon of olive oil: Just a little to get things started in our pot.
• 1 pound of boneless, skinless chicken breasts: I like to cut these into bite-sized pieces before I toss them in. It just makes everything easier to eat.
• 1 cup of chopped yellow onion: Dice it up pretty small so it cooks down nicely.
• 2 carrots, chopped: You know I love my carrots! Chop them into nice, bite-sized pieces that’ll soften right up.
• 2 celery stalks, chopped: Same as the carrots, just dice ‘em up. They add such a lovely background flavor.
• 6 cups of chicken broth: I usually go for low-sodium so I can control the saltiness myself, but use whatever you have on hand! You could even link to our favorite broth recipe if you’re feeling ambitious!
• 1 cup of cooked white rice: You can cook this ahead of time, or even use leftover rice. It’s just there to add a little heartiness.
• 1/4 cup of chopped fresh dill: This is key! Fresh dill makes all the difference, so don’t skimp here.
• 2 tablespoons of fresh lemon juice: Again, fresh is best for that bright citrus pop.
• Salt and black pepper to taste: You know the drill – season it up just how you like it!

Step-by-Step Guide to Making Lemon Dilly Chicken Rice Soup

Okay, let’s get this party started and make some magic happen in the kitchen! This Lemon Dilly Chicken Rice Soup comes together so easily, and the process itself is pretty straightforward. Just follow along, and you’ll have a comforting, flavorful bowl in no time.

Sautéing Aromatics for Your Lemon Dilly Chicken Rice Soup

First things first, grab a big pot or a Dutch oven. Heat up that olive oil over medium-high heat – you want it nice and warm but not smoking. Toss in your chopped onion, carrots, and celery. Give them a good stir and let them get friendly with the heat for about 5 to 7 minutes, or until they start to get nice and soft. This step is like building the foundation for all that amazing flavor, so be patient with it!

Cooking the Chicken and Simmering the Soup

Now, push those veggies to the side for a sec, or just scoop the chicken right in. We want to get our chicken pieces browned up a bit on all sides. Once they look good and ready, take them out and set them aside for a minute. Now, pour in all that lovely chicken broth – you can even use some of our amazing homemade broth if you have it! Bring it all up to a nice, rolling boil. Then, tuck the browned chicken back into the pot, turn the heat down to a gentle simmer, and let it all bubble away for about 10 minutes. This is when the chicken gets cooked through and super tender.

Finishing Touches for Your Lemon Dilly Chicken Rice Soup

Almost there! Now, stir in that cooked white rice – it’ll soak up all those yummy flavors. Then, the stars of the show: the fresh dill and that zesty lemon juice! Give everything another good stir to combine. Taste it and season with salt and pepper until it’s just perfect for you. Serve this beautiful Lemon Dilly Chicken Rice Soup up piping hot, and get ready for some serious yum!

Tips for the Best Lemon Dilly Chicken Rice Soup

Okay, so you’ve got this fantastic soup ready to go, but let’s chat about how to make it *really* shine. My absolute favorite tip? Fresh dill, hands down. Dried dill just doesn’t have that same vibrant, zesty punch that fresh dill brings to the party. It’s like the difference between a whisper and a cheerful hello!

Also, a quick word on the rice. I find it’s best to add the cooked rice right at the end, just to warm it through. If it simmers in the soup for too long, it can get a little mushy, and nobody wants that. You want nice, distinct grains. And don’t be shy with the lemon juice! Taste as you go. If it needs a bit more zing, just add another squeeze. You’re the boss of your soup!

Ingredient Notes and Substitutions for Lemon Dilly Chicken Rice Soup

So, let’s talk ingredients for this bright Lemon Dilly Chicken Rice Soup. I always go for fresh dill because, honestly, it’s a game-changer. Dried dill just doesn’t have that same vibrant, almost sweet grassy flavor that fresh dill brings to the table. If you absolutely *must* use dried, start with maybe a teaspoon and see how it goes because it’s much more concentrated, but trust me, fresh is where it’s at!

Now, about the chicken. Chicken breasts are my go-to for a lighter soup, but if you want something a bit richer and maybe a touch more forgiving, chicken thighs are fantastic. They stay super moist even if they simmer for a little bit longer, and they add a lovely depth of flavor. You could even try using some of our incredible chicken creations for inspiration if you’re feeling adventurous!

As for the rice, white rice is pretty standard here, but feel free to experiment! Rinsing your rice before you cook it helps get rid of excess starch, which can make the soup a little clearer. You could even toss in some leftover brown rice for a bit more fiber, though it might make the soup a tad thicker.

Serving Suggestions for Lemon Dilly Chicken Rice Soup

This Lemon Dilly Chicken Rice Soup is so lovely on its own, but it also plays really well with others! My favorite thing to serve it with is a hunk of crusty bread – perfect for soaking up every last drop of that lemony broth. You could also throw together a simple side salad; we have a fantastic Grilled Zucchini Chickpea Salad that would be just perfect and add some lovely freshness.

And don’t forget the garnishes! A little extra sprinkle of fresh dill on top is always a good idea, and a cheerful lemon wedge on the side really lets folks add an extra zing if they want it. It just makes the whole bowl feel brighter and more special!

Storage and Reheating Instructions

Don’t you hate it when leftovers get weird? Me too! The good news is this Lemon Dilly Chicken Rice Soup actually keeps pretty well. Once it’s cooled down a bit, just pop it into an airtight container. It’ll be good in the fridge for about 3 to 4 days. When you’re ready for round two, you can gently reheat it on the stovetop over low heat – just stir it occasionally until it’s warmed all the way through. You can also pop a bowl in the microwave, but give it a good stir halfway so it heats up evenly. Careful, it can get hot!

Frequently Asked Questions About Lemon Dilly Chicken Rice Soup

Got questions about my Lemon Dilly Chicken Rice Soup? I totally get it! Sometimes you just need a little extra info, right? Here are a few things people often ask me:

Can I make this soup vegetarian?

Absolutely! You can easily make this a vegetarian delight. Just swap out the chicken for some extra veggies like zucchini, peas, or even some hearty mushrooms. And instead of chicken broth, use a good quality vegetable broth – maybe even our Leaning Lentil soup broth for a nice twist if you’re feeling it! It’ll still be packed with that lovely lemon and dill flavor.

How long does the soup last in the fridge?

This soup is pretty happy hanging out in the fridge for about 3 to 4 days. Just make sure you keep it in a good airtight container. It tends to taste even better the next day as all those flavors really get to know each other!

Can I use dried dill instead of fresh?

You know, you *can*, but I really, really recommend fresh dill for this one. Dried dill just doesn’t have that bright, vibrant flavor that makes this soup so special. If you absolutely have to use dried, start with just about a teaspoon because it’s much more potent. But honestly, grab some fresh dill if you can – it’s worth it!

Can I add more vegetables to this soup?

Oh, definitely! This soup is super forgiving. Feel free to toss in whatever veggies you have hanging around. Baby spinach or kale added right at the end is delicious, or some corn, green beans, or even a few diced potatoes would be lovely. Just adjust the cooking time as needed for whatever extras you add!

Nutritional Information

Just a little heads-up: these nutritional numbers are my best guess, because, you know, kitchens can be a little fuzzy! But as a general idea, one serving of this delightful Lemon Dilly Chicken Rice Soup is roughly around 350 calories. You’re looking at about 10g of fat, a generous 35g of protein, and around 30g of carbs. It’s a pretty balanced bowl, if I do say so myself!

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