A few months ago I got a Fine Cooking magazine special issue on Chicken (less red meat = lower cholesterol... yada yada), and I've been really digging some of the recipes in it!
This soup recipe is one of my new favorites (I've made it AT LEAST three times in the past month). Even though it seems ridiculous to have soup when it's 100 degrees outside (gotta love Texas summers), I think that this soup's lemony flavor makes it light and refreshing- the perfect "comfort food" for summer!
A few things to note about this recipe if you decide to give it a try: 1. If you're not familiar or all that crazy about dill, go easy on it at first (you can always add more). Dill is such a powerful flavor that if there's too much, it WAY overpowers the dish. This recipe calls for 2 tablespoons of dill, and I usually half the recipe, but I only put in a teaspoon or so, and I think it's plenty. Just a head's up!
2. The recipe also calls for chicken thighs, but the past few times I've used leftover chicken breast and it's been just as tasty.
Let me know if you give it a try and like it! One thing I know you'll love about it is how quick and easy it is. Really.
1 large yellow onion, cut into medium dice
1 lb. boneless, skinless chicken thighs
1 qt. low-salt chicken broth
1/2 cup instant rice
1 tsp. dried oregano
5 oz. (6 cups lightly packed) baby spinach
2 Tbs. minced fresh dill
2 Tbs. fresh lemon juice; more to taste
Kosher salt and freshly ground black pepper
Heat the oil in a small (3-qt.) Dutch oven or soup kettle over medium heat. Add the onion and cook until softened, 5 to 7 minutes. Add the chicken thighs, broth, rice, and oregano. Cover, raise the heat to medium high, and bring to a full boil; turn off the heat and let stand, covered, for 5 minutes. With tongs, transfer the chicken to a cutting board and shred it with a table knife and fork, discarding any obvious fat or gristle. Working in two batches, purée the broth, rice, and onions in a blender until very smooth, 30 to 60 seconds.
Return the chicken and the thickened broth to the pot and bring to a simmer over medium-low heat. Add the spinach and dill; cook until the spinach wilts completely, about 3 minutes. Stir in the lemon juice. Season to taste with salt, pepper, and more lemon juice.
Size: based on six servings; Calories (kcal): 230; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 3; Protein (g): 18; Monounsaturated Fat (g): 6; Carbohydrates (g): 14; Polyunsaturated Fat (g): 2; Sodium (mg): 710; Cholesterol (mg): 50; Fiber (g): 2;
photo: Scott Phillips From Fine Cooking 67, pp. 96c October 1, 2004