Chicken and Rice Soup

• •
  2 tbsp Olive oil

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

• •
  1 Yellow Onion(110g)
• •
  6 Garlic(18g)
• •
  6 cup Low Sodium Chicken Broth
• •
  1.5 lbs Chicken Breast, Boneless Skinless

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

• •
  1 cup White Rice
• •
  1.5 tsp 1½ teaspoons kosher salt
• •
  3 Carrots(183g)
• •
  4 Celery(160g)
• •
  0.5 tsp ½ Teaspoon Freshly Cracked Black Pepper, Plus More For Serving
• •
  2 tbsp Dill, Fresh
• •
  4 cup Spinach
• •
  0.3 cup Lemon Juice, Fresh

Instructions

1. 1Heat the olive oil in a large stockpot over medium heat until shimmering, 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, 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 medium-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.