Cheater's Chicken and Rice Soup with Lemon and Kale

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  • Level: Easy
  • Total: 35 min
  • Active: 15 min
  • Yield: 6 servings
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8 cups low-sodium organic chicken bone broth

3 lemons, zested and juiced

2 teaspoons kosher salt

1 teaspoon ground turmeric

1/2 teaspoon freshly ground black pepper

1 organic rotisserie chicken, shredded into small pieces

3 medium carrots, scrubbed and cut into 1/2-inch pieces (about 1 1/2 cups)

1 cup arborio rice

5 ounces baby kale, roughly chopped

1/3 cup finely chopped dill


  1. Combine the broth, lemon zest and juice, the 2 teaspoons salt, the turmeric and 1/2 teaspoon pepper in a 6-quart Dutch oven or stock pot. Bring to a simmer over medium heat, stirring occasionally.
  2. Reduce the heat to low and add the chicken, carrots and rice. Cover and simmer until the rice is tender, 18 to 20 minutes. Add the kale and chopped dill. Cook just until the kale has wilted, 1 to 2 minutes. Taste for seasoning.
  3. Ladle the soup into shallow bowls and garnish each with a few dill sprigs and more black pepper.