One Pot Lemon Dilly Chicken Rice Soup
This chicken rice soup is nourishing and packs flavor with zesty lemon, fresh dill, and an allium undertone from onion, leeks, and fennel.
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Cooking tools:
- Dutch oven
- Microplane
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Tongs
- Fork
- Stove
- Serving bowl
Ingredients
- 2 tablespoons olive oil, plus more for garnish
- 2 pounds boneless skinless chicken thighs
- 2½ teaspoons salt, divided
- ½ teaspoon freshly ground black pepper
- 2 large leeks, white and light green section only, sliced into thin half-moons
- 1 cup finely chopped yellow onion
- 1 large fennel bulb, trimmed, cored, and finely chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 cup jasmine rice
- 8 cups chicken broth
- 1 tablespoon chopped fresh dill, plus more for garnish
- Zest and juice of 1 lemon
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