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. Once the oil is glistening, add the onion and cook, stirring often, until translucent, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 more minute.
2. 2Add the stock, 4 cups of water, chicken breast, rice, and salt to the pot and bring to a boil over high heat. Reduce the heat to a simmer and cook, stirring often, until the rice is tender and the internal temperature of the chicken reads 165°F on an instant-read thermometer, about 20 minutes. Turn off the heat and transfer the chicken to a plate.
3. 3Using two forks, shred the chicken into 1-inch pieces. Return the chicken to the pot along with the carrots, celery, pepper, and dill. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer until the carrots and celery are tender, about 15 minutes.
4. 4Stir in the spinach and lemon juice and simmer until the spinach is wilted, about 3 more minutes. Divide the soup among 6 bowls. Garnish with dill and pepper.