Lemon-Dill Chicken and Wild Rice Soup

Make it

Instructions

1. 01

   Prep and soften the vegetables

   Set a large Dutch oven or heavy soup pot, lid, cutting board, knife, measuring spoons, and measuring cup on the counter. Gather 1 tbsp olive oil, 1 yellow onion, 2 carrots, 2 celery stalks, 3 garlic cloves, 1 tsp kosher salt, and 0.5 tsp black pepper. Rinse and dry the vegetables; peel the onion and carrots, then finely dice the onion, cut the carrots and celery into small pieces, and mince the garlic. Heat the pot over medium heat for 1 minute, add the oil, onion, carrots, celery, salt, and pepper, and cook for 6–8 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the garlic and cook 30 seconds, just until fragrant; do not let it brown. | Why: Softening the vegetables first builds a sweet, savory base for the broth.

2. 02

   Add the chicken, rice, and broth

   Add 1 lb boneless, skinless chicken thighs, 1 cup wild rice blend, 6 cups low-sodium chicken broth, 1 tsp dried thyme, and 1 bay leaf to the pot. Stir to distribute the rice and vegetables, then raise the heat to bring the liquid to a boil, about 4–6 minutes. Reduce the heat to low, cover, and simmer gently for 30 minutes; keep the surface at a quiet bubble rather than a rolling boil. Check the thickest chicken piece with an instant-read thermometer; once it reaches 165°F, transfer it to a clean plate. If it has not reached that temperature, simmer in 5-minute increments and check again. Keep the pot covered and simmer the rice while the chicken rests. | Why: A gentle covered simmer cooks the rice evenly and keeps the chicken tender.

3. 03

   Finish cooking the rice and shred the chicken

   While the pot continues to simmer, let the cooked chicken rest on its clean plate for 5 minutes, then shred it into bite-size pieces with two forks. Check the rice after about 10 more minutes; it should be tender with a slight chew, and some grains may split. If it is still firm, cover and simmer for another 5–10 minutes, checking again. Remove and discard the bay leaf, then return the shredded chicken to the pot and stir gently. | Why: Resting makes the chicken easier to shred, while finishing the rice separately prevents the meat from overcooking.

4. 04

   Make the broth creamy and bright

   Stir in 1 cup frozen peas, 0.5 cup heavy cream, and 1 tbsp lemon juice. Simmer uncovered over low heat for 3–4 minutes, stirring once or twice, until the peas are hot and bright green and the soup is steaming; avoid a hard boil so the cream stays smooth. Taste and adjust salt or pepper only if needed, then turn off the heat. | Why: A brief, gentle finish preserves the peas’ color and balances the rich broth with fresh acidity.

5. 05

   Garnish and serve

   Rinse and dry a small bunch of fresh dill, then finely chop enough to measure 2 tbsp chopped fresh dill. Stir half into the soup and scatter the rest over each bowl. Ladle into warm bowls and serve right away; if the soup thickens as it stands, loosen it with a splash of hot water or broth. | Why: Fresh dill adds a fragrant finish, and serving promptly keeps the rice from absorbing too much broth.