Rustic Chicken and Rice Soup with Dill

Why You’ll Love This Recipe

• Classic comfort: tender poached chicken, soft rice, and cozy aromatics in a silky, full-flavored broth.
• Weeknight-friendly: one hour, simple pantry staples, and minimal fuss.
• Fresh finish: dill and a hint of lemon brighten every spoonful.
• Flexible: easy to make gluten-free, adjust thickness, or swap in brown rice.

Grocery List

• Produce: Carrots, celery, garlic, fresh dill, small yellow onion (optional), lemon (optional)
• Dairy: Unsalted butter
• Pantry: Long-grain white rice, low-sodium chicken stock, extra-virgin olive oil, bay leaf, kosher salt, black pepper

Full Ingredients

Poached Chicken & Broth

• 2 lb bone-in, skin-on chicken thighs (6–8 pieces)
• 8 cups low-sodium chicken stock
• 1 bay leaf
• 1 tsp kosher salt (to season the poaching liquid)

Soup Base & Rice

• 2 tbsp unsalted butter
• 1 tbsp extra-virgin olive oil
• 2 medium carrots, diced small (about 1 cup)
• 2 celery ribs, diced small (about 3/4 cup)
• 1 small yellow onion, diced small (optional but recommended; about 3/4 cup)
• 4 garlic cloves, finely minced
• 3/4 cup (135 g) long-grain white rice, rinsed briefly
• 1/2 tsp freshly ground black pepper
• 1/4–1/2 tsp additional kosher salt, to taste

Finish & Garnish

• 1/4 cup finely chopped fresh dill, plus more for serving
• 1 tbsp fresh lemon juice (optional, to taste)

Step-by-Step Instructions

Step 1: Prep the vegetables and rice

Dice the carrots and celery (and onion, if using) into small, even pieces so they cook at the same pace. Mince the garlic. Rinse the rice in cool water 1–2 times to remove dust while keeping some starch for a silky broth; drain well.

Step 2: Poach the chicken and build flavor

In a large pot, combine the chicken thighs, chicken stock, bay leaf, and 1 teaspoon kosher salt. Bring to a gentle simmer over medium heat (target 180–190°F; avoid a rolling boil). Poach 18–22 minutes, until the thickest piece reaches 165°F. Transfer chicken to a plate to cool slightly; discard the bay leaf. Keep the poaching liquid hot over low heat.

Step 3: Sweat the aromatics

In a separate soup pot or Dutch oven, melt the butter with the olive oil over medium heat. Add carrots, celery, and onion (if using) with a pinch of salt. Cook, stirring occasionally, until softened and glossy, 5–7 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Step 4: Toast the rice and add broth

Stir in the rice and cook 1 minute to lightly toast. Ladle in 6 cups of the hot poaching liquid. Bring to a gentle simmer and cook, uncovered, 12–15 minutes, stirring occasionally to encourage the rice to release just enough starch to make the broth silky. If the soup looks too thick before the rice is tender, add more hot broth 1/2 cup at a time.

Step 5: Shred the chicken and season the pot

While the rice simmers, remove and discard the chicken skin and bones. Shred or chop the meat into bite-size pieces. Skim any excess fat from the surface of the broth if you prefer a lighter soup. Stir the chicken into the pot along with the black pepper and most of the dill. Add the lemon juice if using. Taste and season with additional salt as needed.

Step 6: Rest for silkiness and serve

Turn off the heat and let the soup rest 5 minutes; the rice will finish hydrating and the broth will become luxuriously silky. Adjust with a splash of hot broth or water if you prefer it looser. Ladle into warm bowls, top with a little more fresh dill, and serve immediately.

Pro Tips

• Keep the poach gentle (180–190°F). A hard boil toughens chicken and clouds the broth.
• Stir the rice occasionally as it cooks; this coaxes out enough starch for a cozy, lightly velvety broth without turning gummy.
• Rice keeps absorbing liquid as it sits. Have hot stock or water ready to thin the soup to your ideal consistency.
• Add dill at the end so it stays vibrant and fresh-tasting.
• Warm bowls before serving to keep the soup hotter, longer.

Variations

• Lemon-Dill (Avgolemono-Inspired): Whisk 1 egg yolk with 2 tbsp lemon juice. Off heat, slowly whisk in 1 cup hot soup to temper, then stir back into the pot for a slightly richer, tangy finish. Do not boil after adding.
• Brown Rice Swap: Use 1/2 cup brown long-grain rice; simmer 35–40 minutes until tender, adding liquid as needed. The broth will be heartier and more nutty.
• Rotisserie Shortcut: Skip poaching. Use 2–3 cups shredded cooked chicken and 8 cups good stock. Simmer rice in stock, then stir in chicken and dill at the end.

Storage & Make-Ahead

Refrigerate leftovers in an airtight container for up to 4 days. Rice continues to thicken the soup; thin with stock or water when reheating. For freezing, the rice can become very soft—either slightly undercook the rice before freezing or freeze the soup without rice and add freshly cooked rice when reheating. Reheat gently on the stovetop over medium-low heat until steaming; add fresh dill and lemon just before serving.

Nutrition (per serving)

Approximate: 330 calories; 26 g protein; 12 g fat; 28 g carbohydrates; 2 g fiber; 850 mg sodium (varies by stock and added salt).