Lemony Greek chicken soup with dill

Greek inspired chicken soup with rice and dill

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Trim, peel and dice carrots into 1/4 inch pieces, Zest all the lemons and juice half of the lemons. Pick and finely chop fronds from the dill. Use the breast meat from the rotisserie and cut into small cubes. about 1/2 inch (quarter the remaining lemon).

Step 2

Heat a drizzle of olive oil in a large pot over medium heat, then add the carrots, garlic powder, and a dash of salt and pepper. Cook until carrots start to get tender but not too soft (about 5-7 min)

Step 3

In a separate pot while the carrots cook heat 9 cups of water to a boil and whisk in the stock concentrate

Step 4

Add stock from step 3 into the pot with cooked carrots, bring mixture to a boil and add the rice. Cook until the rice is tender (around 15 minutes).

Step 5

While the rice is cooking put cream cheese in a small microwave safe bowl. And microwave until soft (30 seconds). Add the lemon juice, and a big pinch of the lemon zest. Stir till combined.

Step 6

Once the rice is tender add the chicken, cream cheese mixture and half the dill. If soup is too thick you can add water to thin it.

Step 7

Serve with lemon wedges and top with remaining dill (optional)