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Author Notes: The brightness from the lemon and the dill makes this soup an easy weeknight dinner suitable for any season. It's a great way to use up leftover chicken, or to give store bought chicken stock a boost (but if you've got home made, use it). —lisina
- 2 quarts chicken stock, preferably home made
- 2 boneless skinless chicken breasts, or the equivalent in shredded leftover rotisserie chicken
- 1 yellow onion, diced
- 1 fennel bulb, diced
- 1 cup arborio rice
- 2 lemons, juice of
- 1 handful dill, chopped
- olive oil, salt, pepper to taste
- In a small sauce pan, cook rice until just done, and set aside.
- In a soup pot, saute onion and fennel in a bit of olive oil until just translucent. Add stock, bring to boil and reduce to simmer. Add half of the dill.
- If using fresh chicken breasts, add them to the simmering broth and let them cook at a VERY gentle simmer until very tender, about 35 minutes. Use two forks to shred the chicken in the broth.
- If you are using leftover chicken, let it simmer in the stock for about 20 minutes until the chicken is warm and tender and the flavor of the dill has infused the broth.
- Stir in the rice, the lemon juice and the rest of the dill. Add salt and pepper to taste.
- Let everything simmer together for another 5 minutes and serve.
- This recipe was entered in the contest for Your Best Spring Chicken
- This recipe was entered in the contest for Your Best Chicken