Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

• 1 tablespoon olive oil

• 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 

• 1 small yellow onion, diced small

• 8 cups chicken broth

• 1/2 cup rice, uncooked

• 2 cups shredded, cooked chicken

• 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped

• 3/4 ounce chopped fresh dill

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• Lemon wedges for serving

DIRECTIONS

1. Put olive oil, celery and onion in the bottom of a medium pot

2. Cook until softened - about 5 minutes

3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice

4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened

5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more

6. Season with salt & pepper

7. Serve in bowls with a lemon wedge squeezed on top

WATCH ME MAKE THIS

(in the video I use leek instead of onion, but you don't have to)