This soup has been a staple in my house for years. It is comforting, flavorful, and full of nutrients. This easy crowd pleaser is safe for most food allergies and intolerances, plus, it’s ready in less than 45 minutes!
Prep Time: 40 minutes | Makes 8 Servings
- 1.5 lbs boneless skinless chicken breasts
- 1 small yellow onion (diced)
- 4 garlic cloves (minced)
- 2 lemons
- 1 cup baby spinach
- 1 package of Garlic and Herb RightRice (available at Kroger, The Fresh Market, Sprouts, and Whole Foods)
- 2 carrots (peeled and diced)
- 2 stalks of celery (diced)
- 8 cups chicken broth
- 1/3 cup fresh dill
- 2 Tbsp olive oil
- Salt to taste
- Pepper to taste
Heat a large pot or dutch oven over medium-low heat with olive oil. While the oil heats up, add the carrots, celery, onion, garlic, salt, and pepper. Sauté for 2-3 minutes.
Then add the chicken breasts to the pot and pour in the chicken broth. Add the juice of one lemon and fresh dill. Stir to combine and turn the heat to low. Cover with a lid and let simmer for 15-20 minutes.
While the chicken cooks, prepare the RightRice in a separate pot according to the package.
After the chicken is cooked, remove it from the soup and shred it on a cutting board. Then add it back to the pot along with the cooked RightRice. Top with fresh lemon and add the baby spinach. Once the spinach is wilted, serve immediately and enjoy!
Mary Alexander Satterfield is a Memphis-based recipe developer and content creator. She runs a food blog called @the_hungry_hooker inspired by her maiden name Hooker. MA takes recipes you love and lightens them up with clean ingredients giving them a healthy twist. Learn more at Hungryhooker.com and follow on Instagram @the_hungry_hooker