AuthorSelina RoseDifficultyBeginnerA quick and easy soup to make year round. The recipe is inspired by Greek cuisine with the use of lemon and dill. Adapted from Epicurious Fresh Magazine.
Chop onion, celery and carrots into pieces ½” in thickness.
In a soup pot melt ghee/coconut oil over medium heat. Add onion, carrot and celery and cook until vegetables are soft (5-8 minutes)
While heat is high, add chicken to sear the outside. A minute or two each side should do.
Once chicken is seared, add broth. Season with dill, salt and pepper
Bring to a boil, cover, reduce heat and simmer until chicken is cooked through (15-20 minutes)
Transfer chicken to a plate. Let cool and shred into pieces
Add chicken and pre-cooked rice to broth and squeeze the juice of 1 lemon and season with additional dill, if desired.
Ingredients
Directions
Chop onion, celery and carrots into pieces ½” in thickness.
In a soup pot melt ghee/coconut oil over medium heat. Add onion, carrot and celery and cook until vegetables are soft (5-8 minutes)
While heat is high, add chicken to sear the outside. A minute or two each side should do.
Once chicken is seared, add broth. Season with dill, salt and pepper
Bring to a boil, cover, reduce heat and simmer until chicken is cooked through (15-20 minutes)
Transfer chicken to a plate. Let cool and shred into pieces
Add chicken and pre-cooked rice to broth and squeeze the juice of 1 lemon and season with additional dill, if desired.
