I am kicking off the year by trying a new recipe to encourage you to cook along with me. The recipes are chosen at random and I will test it out to let you know what I think of it. My first recipe will be Lemony Chicken Soup.

As it is still winter and beginning of a new year, I wanted to test something light but hits a spot to warm me up. This soup reminds me of the Greek soup Avegolemono without the eggs. Lemony Chicken soup as its name suggest, is filled with bites of chicken, rice, and tiny pieces of root vegetables. Lemon juice enhances and brighten the flavor of the soup that also spurs on your appetite with savory tanginess.

Give this recipe a try. Its a great way to start off the year.

Lemony Chicken Soup

1 tablespoon olive oil
2 ribs celery, finely chopped
1 large carrot, finely chopped
1 medium parsnip, cored and finely chopped
1 medium yellow onion, finely chopped
1 dash kosher salt, to taste
1 dash freshly ground black pepper, to taste
4 sprigs dill, plus ½ cup finely chopped dill (and optional fronds for garnish)
3 to 4 sprigs thyme
1 bay leaf
2 quarts chicken broth
1 1/2 pounds boneless, skinless chicken thighs and breasts, cut into 1-inch pieces
1 cup long-grain white rice
1/2 cup fresh lemon juice, plus more to taste


Heat the oil in a 4-quart stockpot or Dutch oven over medium heat. Add the celery, carrot, parsnip, and onion, and cook until slightly softened but not browned, about 6 minutes. Season with salt and pepper. Add chicken pieces and sauce until chicken is slightly browned. Using kitchen twine, tie the dill sprigs, thyme sprigs, and the bay leaf together into a little bundle and add to the pot, along with the chicken broth, and 1 cup water.

Partly cover and bring to a simmer; cook, skimming occasionally, until broth is slightly reduced and chicken is tender, about 30 minutes. Remove and discard the herb bundle. Add the rice, stir, cover, and cook 15 minutes more.

Remove from heat and season to taste with salt and pepper. Stir in the finely chopped dill, lemon juice, adding more lemon to taste.