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Categories:
olive oil onion carrot celery kosher salt bay leaves lower-salt chicken broth chicken white rice spinach dill lemon juice freshly ground black pepper scallions
Viewed: 90 - Published at: 3 years agoIngredients
- 1-1/2 Tbs. olive oil or canola oil
- 2 cups finely chopped onion
- 1 cup finely chopped or diced carrot
- 1 cup finely chopped or diced celery
- Kosher salt
- 1 large or 2 small bay leaves
- 3 quarts Homemade Chicken Broth or lower-salt chicken broth
- 3-1/2 to 4 cups shredded, cooked chicken
- 3 cups cooked-until-barely-tender white rice
- 10 oz. spinach, well washed and dried, tough stems removed, and chopped into 2-inch piece
- 1/4 cup chopped fresh dill
- 1 to 4 Tbs. fresh lemon juice
- Freshly ground black pepper
- 1/2 cup thinly sliced scallions for serving (optional)
Method
- Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the onion, carrot, celery, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the bay leaf or leaves and cook, stirring, about 30 seconds.
- Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
- Stir in the shredded chicken, the rice, and spinach. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
- Stir in the dill and 1 Tbs. of the lemon juice. Taste, and add more lemon juice, 1 Tbs. at a time, if needed, up to 4 Tbs. Season with salt and pepper to taste and garnish each bowl with 1 Tbs. sliced scallion, if you like.
- nutrition information (per serving):
- Calories (kcal): 200; Fat (g): 6; Fat Calories (kcal): 50; Saturated Fat (g): 1.5; Protein (g): 12; Monounsaturated Fat (g): 3.5; Carbohydrates (g): 29; Polyunsaturated Fat (g): 1; Sodium (mg): 1320; Cholesterol (mg): 0; Fiber (g): 4;
