Creamy Lemon Chicken Soup
Jasmine Rice

This bright and restorative soup uses a smooth bean puree instead of heavy cream to create a velvety texture featuring fragrant fresh dill and zesty lemon.

Ingredients

• 3 carrots
• 1 white onion
• 2 stalks celery
• 1 tbsp butter
• 1 tbsp olive oil
• 12 cup jasmine rice
• 1.5 L chicken broth
• 400 g canned white beans or chickpeas
• 1 cup fresh baby spinach
• 2 cups shredded cooked chicken breast
• 12 cup fresh dill
• 1 lemon
• to taste salt and black pepper
• 2 bay leaves

Instructions

1. 1Prepare the carrots

   

   Slice several carrots into thin and even rounds using a sharp knife. Keeping the slices uniform ensures they will cook at the same rate providing a consistent texture in the finished soup.

   Tip: If the carrots are very thick slice them in half lengthwise first to create bite sized half moons that are easier to eat.
2. 2Dice the white onion

   

   Carefully dice a white onion into small, uniform cubes. These will form the aromatic base of the soup, adding a subtle sweetness and depth of flavor as they sauté in the pot.

   Tip: To avoid tears while dicing, use a very sharp knife and keep the root end of the onion intact until the very last cuts.
3. 3Melt the butter

   

   Drop a knob of butter and a teaspoon of olive oil into a preheated heavy-bottomed pot over medium heat. Let it melt until it begins to bubble slightly, providing a rich, savory base for sautéing the vegetables.

   Tip: You can add a teaspoon of olive oil along with the butter to help prevent it from burning as the pot heats up.
4. 4Sauté the onions

   

   Add the diced white onions to the melted butter in the pot. Sauté them over medium heat, stirring frequently with a spatula, until they become translucent, soft, and fragrant.

   Tip: Keep the heat at medium to soften the onions slowly without browning them, which keeps the final soup color bright and clear.
5. 5Add the celery and carrots

   

   Pour the chopped celery and sliced carrot rounds into the pot with the sautéed onions. Continue to cook for a few minutes, stirring occasionally, to allow the vegetables to begin softening and developing their flavors.

   Tip: Sautéing the vegetables for 3-5 minutes before adding the broth helps intensify their natural sweetness.
6. 6Add the jasmine rice

   

   Add the uncooked jasmine rice to the pot with the sautéed onions, carrots, and celery. Stir the rice well to ensure it is evenly coated with the butter and olive oil, which helps toast the grains and prevents them from becoming too mushy once the liquid is added.

   Tip: Toasting the rice for just a minute before adding the broth adds a subtle nutty flavor and helps the grains maintain their structure in the soup.
7. 7Season the mixture

   

   Add a generous sprinkle of salt along with dried herbs and bay leaves to the pot. Seasoning the rice and vegetables at this stage allows the flavors to properly develop and penetrate the ingredients as they begin to cook.

   Tip: Rub dried herbs between your palms as you add them to the pot to crush the leaves and release their aromatic oils.
8. 8Add the chicken broth

   

   Pour clear chicken broth into the pot until all the vegetables and rice are fully submerged. This liquid will act as the flavorful base of the soup and will be absorbed by the rice as it simmers.

   Tip: Use a low-sodium broth if you want better control over the final saltiness of the soup.
9. 9Prepare the creamy bean base

   

   Place cooked white beans or chickpeas into a blender container. Blending these until smooth with a little broth creates a rich, creamy texture for the soup without the need for heavy cream or thickeners.

   Tip: Ensure the beans are well-drained and rinsed if using canned varieties to keep the soups flavor clean.
10. 10Blend the bean puree

    

    Place the cooked white beans into a blender container and pour in a small amount of chicken broth. Blend the mixture until it reaches a completely smooth and velvety consistency. This puree acts as a healthy thickening agent that provides a rich texture without the need for dairy.

    Tip: Ensure the beans are blended thoroughly; a perfectly smooth puree is key to achieving a professional-quality soup texture.
11. 11Thicken the broth

    

    Slowly pour the smooth bean puree into the pot of simmering vegetables and broth. Stir well as you pour to help the puree integrate seamlessly, which will instantly transform the consistency of the soup into something thick and satisfying.

    Tip: If your soup feels too thick after adding the puree, simply stir in an extra splash of chicken broth until you reach your desired consistency.
12. 12Incorporate spinach and chicken

    

    Add a large handful of fresh baby spinach and the shredded cooked chicken breast to the simmering pot. The spinach will wilt almost immediately in the hot liquid, adding color and nutrients, while the chicken adds heartiness to the soup.

    Tip: Wait until the very end to add the spinach so that it stays a bright, vibrant green rather than becoming overcooked.
13. 13Garnish with fresh dill

    

    Add a generous amount of finely chopped fresh dill and an extra splash of chicken broth to the pot. Stir the herbs into the mixture to release their bright, aromatic flavor, which pairs perfectly with the lemon and chicken.

    Tip: Fresh dill loses its flavor quickly when cooked, so adding it at the very end ensures the soup remains fragrant and flavorful.
14. 14Final stir and combine

    

    Use a large metal ladle to gently stir the soup ensuring the shredded chicken and spinach are evenly distributed. Give the flavors a moment to meld together before serving with a final squeeze of lemon.

    Tip: This is the perfect time to taste the soup and add a final squeeze of fresh lemon juice to brighten all the flavors.

Storage & Reheating

Burn It Off

Frequently Asked Questions