American
Easy, Lemony Chicken & Rice Soup with Dill
Popular on Food52
10 Reviews
AntoniaJames
January 4, 2024
Delicious! I made this using leftover roast turkey and turkey stock, omitting the parsnip and the MSG, and substituting for the rice barley that I'd cooked in diluted turkey stock with a bay leaf and thyme. Definitely a keeper. ;o)
Sarah L.
October 21, 2021
This is one of my favorite recipes I have found on this site! It's delicious as written, but I have started swapping the white rice for wild rice, adding it with the chicken and liquids at the end of step one.
mollie B.
January 5, 2021
I made this recipe last night and it turned out fabulous! I did not use MSG - don't use it, won't use it - and I used a little less lemon. Also, I had no fresh dill or thyme in the house, nor could I find my bay leaves, so I added a little dill seed and some sage. I also used brown basmati rice which I soaked before hand. It took a little longer than 15 minutes to cook - more like 25-30 - but it turned out delicious and I can't wait to eat the leftovers.
Jane
April 1, 2019
I'm very surprised to see recipe on this site that calls for MSG. This is a food additive that is required by the FDA to be listed on labels of foods that contain it. Many people have adverse reactions to MSG such as headache, confusion, chest pain, and nausea. I am one of those people, experiencing severe headache and even ringing in my ears after ingesting it. Use MSG with caution.
Lindsay S.
January 5, 2019
I made this today without msg. My family didn't care for how much lemon was in it, just too strong. I did less than what the recipe called for. I did enjoy making this though, it is really simple and can be changed to suit your personal taste. Next time I will keep the lemon juice as an optional addition and probably do parsley too. Wild rice could be nice.
Dawn A.
October 25, 2018
I had to fight Beelzebub himself to not add any garlic to this while slowing pushing the vegetable melange around my knock-off Le Creuset "until slightly softened but not browned." I am ever so thankful that I was able to resist the urge. The garlic in tandem with the onion would have killed the dill and thyme herbaceousness that shines through this amazing soup. I will admit to one mollycoddle: I used chicken stock and vegetable stock in place of the "suggested" chicken broth. I can only imagine that the broth would have allowed the herbs to more center stage than they were in my riffed edition.
I made a homemade soup, my house smelled amazing, the family ate and enjoyed, I was a superhero. (Still awaiting my cape. I have the handcuffs)
Seriously, you could tell the believable lie that you worked your ass off all day harvesting vegetables fresh from your garden, chopping said vegetables, cooking chicken to peak perfection, and burned your belly on a hot stove preparing this soup.
Follow the recipe, then riff if you must. I am highly doubtful you feel any need to do a 1969 Jimi Hendrix "Star Spangled Banner" riff. Squeeze that lemon over your hot bowl of soup and enjoy.
OH, and don't cook the rice ahead of time. I swear it cooks perfectly in the soup liquids in 15 minutes.
I made a homemade soup, my house smelled amazing, the family ate and enjoyed, I was a superhero. (Still awaiting my cape. I have the handcuffs)
Seriously, you could tell the believable lie that you worked your ass off all day harvesting vegetables fresh from your garden, chopping said vegetables, cooking chicken to peak perfection, and burned your belly on a hot stove preparing this soup.
Follow the recipe, then riff if you must. I am highly doubtful you feel any need to do a 1969 Jimi Hendrix "Star Spangled Banner" riff. Squeeze that lemon over your hot bowl of soup and enjoy.
OH, and don't cook the rice ahead of time. I swear it cooks perfectly in the soup liquids in 15 minutes.
Mama B.
October 24, 2018
Made this tonight. Easy and deliciously flavorful. The lemon and dill are key! Will add to our family regular meal routine.
Cheryl
October 22, 2018
sounds so good - can't wait to prepare. Tried to save to my Pinterest but the name is too long. :(
See what other Food52ers are saying.