A creamy, tangy, and comforting soup that’s perfect for any season. The fresh lemon and dill add brightness, while the Arborio rice and shredded chicken create a hearty base.
Ingredients:
For the Soup Base:
2 tablespoons extra-virgin olive oil
1 small sweet onion, diced small
2 stalks celery, diced small
2 medium carrots, diced small
2 cloves garlic, minced
1/2 teaspoon kosher salt (not table salt)
1/8 teaspoon ground black pepper
1/2 cup Arborio rice (or another short-grain rice)
6 cups low-sodium chicken stock
1 large bay leaf
For the Chicken:
2 (6-ounce) chicken breasts, seasoned, cooked, and shredded
To Finish:
1/3 cup fresh lemon juice (about 2-3 lemons)
2 large eggs
2 1/2 tablespoons chopped fresh dill
Instructions:
