Ingredients:
2 tablespoons olive oil
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon dried oregano
8 cups chicken broth
1 cup uncooked white rice (or cooked rice to add later)
3 cups cooked shredded chicken (rotisserie works well)
Juice of 2 lemons (plus extra lemon slices for serving)
Salt and pepper, to taste
Fresh dill, chopped, for garnish
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Instructions:
1. Sauté aromatics
Heat olive oil in a large pot over medium heat.
Add onion, carrots, and celery. Cook until softened (about 5–7 minutes).
Stir in garlic and oregano, cooking 1 minute until fragrant.
2. Simmer the broth
Pour in chicken broth and bring to a boil.
Stir in the rice and reduce heat to a gentle simmer. Cook until rice is tender (about 15–20 minutes).
3. Add chicken & lemon
Stir in shredded chicken.
Squeeze in lemon juice, adjusting to taste.
Season with salt and pepper.
4. Finish & serve
Ladle into bowls.
Garnish with fresh dill and lemon slices.