Chicken and Rice Soup with Vegetables

Name: Chicken and Rice Soup with Vegetables
Cook time: 30 min
Yield: 4 servings
Ingredients: 15 ml olive oil; 150 g yellow onion small dice; 180 g carrots small dice; 120 g celery small dice; 120 g leek white and light green parts, thinly sliced and well rinsed; 4 g fine salt; 12 g garlic cloves minced; 1 g dried thyme; 450 g boneless, skinless chicken thighs trimmed; 1400 ml chicken broth low-sodium; 250 ml water; 1 piece bay leaf; 4 g fine salt; 2 g black pepper freshly ground; 120 g long-grain white rice rinsed; 80 g baby spinach stems removed if needed; 20 ml lemon juice freshly squeezed; 8 g fresh dill chopped

A home-kitchen chicken soup built by softening aromatics, simmering chicken and rice in broth, then finishing with spinach, lemon, and dill. The vegetables stay distinct, the rice gives body, and the broth remains spoonable rather than thickened.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

15 ml olive oil
150 g yellow onion small dice
180 g carrots small dice
120 g celery small dice
120 g leek white and light green parts, thinly sliced and well rinsed
4 g fine salt
12 g garlic cloves minced
1 g dried thyme
450 g boneless, skinless chicken thighs trimmed
1400 ml chicken broth low-sodium
250 ml water
1 piece bay leaf
4 g fine salt
2 g black pepper freshly ground
120 g long-grain white rice rinsed
80 g baby spinach stems removed if needed
20 ml lemon juice freshly squeezed
8 g fresh dill chopped

Instructions

Heat the olive oil in a 6-liter soup pot over medium heat. Add the onion, carrot, celery, leek, and 4 g of the salt, then cook for 6 to 8 minutes, stirring occasionally, until the vegetables are glossy and softened but not browned. The aromatics are softened and fragrant, with no significant browning.
Add the garlic and thyme and cook for 30 seconds, stirring constantly. Add the chicken and cook for 2 minutes, just until the exterior turns opaque. The garlic smells fragrant and the chicken is lightly opaque on the outside.
Pour in the chicken broth and water, then add the bay leaf, remaining 4 g salt, and black pepper. Bring to a boil, then reduce to a steady simmer and cook for 10 minutes. The soup is gently simmering and the chicken is cooked through at the edges.
Stir in the rinsed rice and simmer for 15 minutes, stirring once or twice so it does not stick to the bottom. The rice is tender and the broth is lightly thickened by the starch.
Transfer the chicken to a bowl, shred it with forks, and return it to the pot. Add the spinach and cook for 2 minutes, just until wilted. Turn off the heat and stir in the lemon juice and dill. The chicken is shredded, the spinach is wilted, and the soup tastes bright and balanced.
Remove the bay leaf, then taste and adjust with a small pinch more salt if needed from the measured total. Ladle into bowls and serve hot. The broth is clear and seasoned, the rice is tender, and the soup is steaming hot.