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One Pot Lemon Dilly Chicken Rice Soup

One Pot Lemon Dilly Chicken Rice Soup in rustic bowl
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A comforting one-pot chicken and rice dish with leeks, fennel, fresh dill, and bright lemon flavor—perfect for a cozy family meal.

Ingredients

Scale
  • 2 tablespoons olive oil, plus more for garnish
  • 2 pounds boneless skinless chicken thighs
  • 2½ teaspoons salt, divided
  • ½ teaspoon freshly ground black pepper
  • 2 large leeks, white and light green parts only, sliced into thin half-moons
  • 1 cup finely chopped yellow onion
  • 1 large fennel bulb, trimmed, cored, and finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 cup jasmine rice
  • 8 cups chicken broth
  • 1 tablespoon chopped fresh dill, plus more for garnish
  • Zest and juice of 1 lemon

Instructions

1. Heat olive oil in a large Dutch oven over medium-high heat until shimmering. Season chicken all over with 1½ teaspoons salt and black pepper. Add chicken (in batches if needed) and cook undisturbed until browned, 4 to 6 minutes per side. Remove and set aside.

2. In the same Dutch oven, add leeks, onion, fennel, and remaining 1 teaspoon salt. Cook over medium-high heat, stirring occasionally, until softened, 5 to 6 minutes. Add garlic and oregano and cook, stirring constantly, until fragrant, about 1 minute. Add rice and cook, stirring constantly, until lightly toasted, about 2 minutes.

3. Add chicken broth and bring to a boil over high heat. Reduce heat to medium-low to maintain a gentle simmer and return chicken thighs to the pot. Cook uncovered until rice is tender and chicken is cooked through, 20 to 25 minutes.

4. Using tongs, remove chicken thighs and let cool slightly. Shred with two forks and return to the pot along with dill and lemon juice. Season to taste with salt and pepper. Serve in bowls garnished with lemon zest, dill, and a drizzle of olive oil.

Notes

For extra richness, finish with a knob of butter stirred in at the end.

This dish thickens as it sits—add a splash of broth when reheating if needed.

You can substitute basmati rice, but adjust cooking time as needed.

Nutrition

Find it online: https://paulakitchen.com/one-pot-lemon-dilly-chicken-rice-soup/