Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 tbsp olive oil
- 1 tbsp unsalted butter (optional, for richness)
- 1 medium yellow onion, diced (about 1 cup)
- 2 medium carrots, sliced (about 1 cup)
- 2 celery stalks, sliced (about 1 cup)
- 4 garlic cloves, minced
- 8 cups low-sodium chicken broth
- 1 1/4 lb boneless, skinless chicken thighs or breasts
- 1 bay leaf
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 3 cups baby spinach or 2 cups chopped kale
- 3/4 cup cooked brown rice or cooked quinoa
- 3 tbsp fresh lemon juice (from 1–2 lemons)
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Do This
- 1. Sauté onion, carrots, celery in olive oil (and butter) for 6–8 minutes; add garlic for 30 seconds.
- 2. Add broth, bay leaf, thyme, salt, pepper; bring to a gentle simmer.
- 3. Add chicken; simmer 12–15 minutes until chicken reaches 165°F.
- 4. Shred chicken; return it to the pot.
- 5. Stir in greens until wilted; add cooked brown rice or quinoa and warm through 2–3 minutes.
- 6. Off heat, stir in lemon juice, dill, parsley; taste and adjust seasoning.
Why You’ll Love This Recipe
- Bright, comforting flavor: a cozy chicken soup with a fresh lemony finish.
- Weeknight-friendly: one pot, straightforward steps, and ready in under an hour.
- Flexible and forgiving: use spinach or kale, quinoa or brown rice, thighs or breasts.
- Great for meal prep: it reheats beautifully for quick lunches and easy dinners.
Grocery List
- Produce: yellow onion, carrots, celery, garlic, lemons, fresh dill, fresh parsley, baby spinach or kale
- Dairy: unsalted butter (optional)
- Pantry: olive oil, low-sodium chicken broth, bay leaf, dried thyme, kosher salt, black pepper, cooked brown rice or cooked quinoa
Full Ingredients
Soup Base
- 1 tbsp olive oil
- 1 tbsp unsalted butter (optional)
- 1 medium yellow onion, diced (about 1 cup / 150 g)
- 2 medium carrots, peeled and sliced into 1/4-inch rounds (about 1 cup / 130 g)
- 2 celery stalks, sliced (about 1 cup / 120 g)
- 4 garlic cloves, minced (about 1 1/2 tbsp)
- 8 cups (1.9 L) low-sodium chicken broth
- 1 bay leaf
- 1 tsp dried thyme
- 1 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1/8 tsp crushed red pepper flakes (optional, for gentle heat)
Chicken
- 1 1/4 lb (567 g) boneless, skinless chicken thighs or chicken breasts
Greens, Grains, and Bright Finish
- 3 cups (90 g) baby spinach or 2 cups (140 g) chopped kale (stems removed, leaves chopped)
- 3/4 cup cooked brown rice or cooked quinoa
- 3 tbsp (45 ml) fresh lemon juice (from 1–2 lemons)
- 1 tsp finely grated lemon zest (optional, for extra citrus aroma)
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh parsley
Step-by-Step Instructions
Step 1: Prep your ingredients
Dice the onion, slice the carrots and celery, and mince the garlic. Chop the dill and parsley. If using kale, remove the tough stems and chop the leaves; if using spinach, keep it as-is.
Measure out 3/4 cup cooked brown rice or quinoa so it’s ready to stir in at the end.
Step 2: Sauté the aromatics and vegetables
In a large Dutch oven or soup pot, heat 1 tbsp olive oil (and 1 tbsp butter, if using) over medium heat.
Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6–8 minutes, until the onion softens and turns translucent.
Add the minced garlic and cook for 30 seconds, stirring constantly, just until fragrant.
Step 3: Build the broth and bring to a gentle simmer
Pour in 8 cups chicken broth. Add the bay leaf, dried thyme, kosher salt, black pepper, and red pepper flakes (if using).
Increase heat to high and bring the soup just to a simmer, then reduce to maintain a gentle simmer (about 190–200°F / 88–93°C).
Step 4: Poach the chicken, then shred it
Nestle the chicken into the gently simmering broth. Keep the pot at a gentle simmer (avoid a hard boil so the chicken stays tender).
Simmer for 12–15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Transfer chicken to a cutting board and shred with two forks (or slice, then pull into bite-size pieces). Return the shredded chicken to the pot.
Step 5: Add the greens and warm through
Stir in the spinach or kale. Cook at a gentle simmer until the greens are tender:
- Spinach: 1–2 minutes (just until wilted)
- Kale: 3–5 minutes (until tender and bright green)
Step 6: Stir in the grains and finish with lemon and herbs
Stir in the 3/4 cup cooked brown rice or cooked quinoa. Simmer 2–3 minutes, just until warmed through.
Remove the pot from the heat. Stir in the lemon juice (and lemon zest, if using), plus the fresh dill and fresh parsley.
Taste and adjust with additional salt and pepper if needed. If you want a brighter soup, add an extra 1/2–1 tbsp lemon juice to taste.
Pro Tips
- Add lemon off the heat: It keeps the flavor fresh and prevents any bitterness.
- Use low-sodium broth: You can always add more salt at the end, but you can’t take it out.
- For extra-tender chicken: Keep the broth at a gentle simmer (190–200°F / 88–93°C), not a rolling boil.
- Grain control: If you plan to store leftovers, keep the rice/quinoa separate and add to each bowl so it doesn’t soak up too much broth.
- More depth: Add the zest of 1 lemon and let the soup sit 5 minutes before serving for a more aromatic citrus finish.
Variations
- Rotisserie shortcut: Skip poaching. Sauté the vegetables, simmer broth and seasonings for 10 minutes, then add 3–4 cups shredded rotisserie chicken and warm through before adding greens, grains, lemon, and herbs.
- Quinoa cooked in the soup (instead of pre-cooked): Replace cooked grains with 1/2 cup dry quinoa. Add it after the broth simmers and cook 12–15 minutes before adding greens and chicken back in.
- More vegetables: Add 1 cup diced zucchini or 1 cup frozen peas in the last 5 minutes of cooking.
Storage & Make-Ahead
Cool soup to room temperature (within 2 hours), then refrigerate in airtight containers for up to 4 days. Reheat gently on the stovetop over medium-low heat until steaming hot, or microwave in 60–90 second bursts, stirring between bursts.
For best texture, store cooked rice/quinoa separately and add to individual bowls before reheating, since grains can absorb broth as they sit.
To freeze: freeze soup (preferably without grains and delicate herbs) for up to 3 months. Thaw overnight in the fridge, reheat, then stir in freshly chopped dill/parsley and lemon juice just before serving.
Nutrition (per serving)
Approximate, based on 6 servings and using chicken thighs, spinach, and cooked quinoa: 290 calories, 28 g protein, 18 g carbohydrates, 10 g fat, 3 g fiber, 750 mg sodium.
