Chicken and Rice Soup

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion
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  Garlic
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  Low Sodium Chicken Broth(1440g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  White Rice(240g)
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  1½ teaspoons kosher salt
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  Carrots
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  Celery
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  ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
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  Dill, Fresh(30g)
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  Spinach(960g)
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  Lemon Juice, Fresh(60g)

Instructions

1. 1Heat the olive oil in a large stockpot over medium heat until glistening, about 1 minute. Add the onion and cook, stirring often, until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute more.
2. 2Add the chicken broth, water, the chicken breast, the rice, and salt to the pot and bring to a boil over high heat, about 5–7 minutes.
3. 3Reduce the heat to medium-low and simmer, stirring occasionally, until the rice is tender and the chicken reaches an internal temperature of 165°F, about 20 minutes.
4. 4Transfer the chicken to a cutting board and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
5. 5Add the carrots, celery, and fresh dill to the pot. Increase the heat to high and bring to a boil, about 3–5 minutes. Reduce the heat to medium-low and simmer until the carrots and celery are fork-tender, about 12–15 minutes.
6. 6Stir in the fresh spinach and lemon juice. Simmer over medium-low heat until the spinach is completely wilted, about 2–3 minutes.
7. 7Divide the soup evenly into 6 airtight containers while hot. Cool to room temperature, then seal and refrigerate.
8. 8To serve, reheat in a pot over medium heat, stirring occasionally, until warmed through, about 5–7 minutes. Adjust seasoning and serve.