Chicken soup with rice and dill
4 servings
30 minutes
Chicken soup with rice and dill is a harmonious blend of tender chicken fillet, nutritious rice, and fresh herbs. This soup has Scandinavian roots and is valued for its simplicity and comforting taste. Carrots and celery add a light sweetness, while broccoli provides a delicate texture and rich aroma. Garlic and thyme deepen the flavor, while dill completes the composition with freshness. In Denmark, this soup is often made in cold seasons as it warms and satisfies. It is perfect for family dinners as well as cozy gatherings with loved ones. Hearty yet light, it is easily digestible, making it an ideal choice for restoring energy. Serve hot to enjoy its rich flavor and pleasant aroma.
1
Season the chicken breasts with salt and pepper. Heat a small amount of olive oil over medium heat and fry the chicken until cooked. Cut into small pieces.
- Chicken breast fillet: 4 pieces
- Olive oil: to taste
- Ground black pepper: to taste
- Salt: to taste
2
In a large pot, place chicken, rice, finely chopped carrots, celery, and broccoli. Season with salt and pepper to taste, add minced garlic and thyme, and pour in water.
- Chicken breast fillet: 4 pieces
- Rice: 1 glass
- Carrot: 3 pieces
- Celery stalk: 2 pieces
- Broccoli: 500 g
- Salt: to taste
- Ground black pepper: to taste
- Garlic: 2 cloves
- Chopped fresh thyme: to taste
- Water: to taste
3
Bring to a boil, reduce heat, and cook for 35-40 minutes until done. Sprinkle with dill and serve.
- Dill: to taste
