This soup was inspired by the Second Avenue Deli in New York City which was one of my favorite neighborhood lunch spots. After I moved Upstate I wanted to find a way to satisfy my craving for this warm and comforting soup, so I created a version that can be put together easily for a weeknight dinner. I love the simplicity of ingredients, most of which are always on hand, and how the dill adds a perfect touch of brightness.
Ingredients:
- 1 Tbsp Canola Oil
- 2 Onions – Peeled & Chopped
- 4 Carrots – Peeled & Chopped
- 2 Quarts Chicken Broth
- 1 Lb Chicken Breast – Skinned, Boned & Trimmed of Fat
- 1 Bay Leaf
- 1/4 Cup White Rice
- 1/4 Cup Fresh Dill - Chopped
- Salt & Pepper
Directions:
Heat the oil in a soup pot over medium-high heat, add the onions along with a pinch of salt and a few grinds of pepper, saute until soft and golden. Stir in the carrots, toss to coat. Add the chicken broth and bring to a boil. Add the chicken breast and bay leaf, reduce heat to low, cover and simmer for 30 minutes.
Remove the chicken breast from the pot and transfer to a cutting board. Cut into bite sized pieces and return to the soup pot. Add the rice and dill, cover and simmer for 20 more minutes. Remove and discard the bay leaf. Taste the soup and season with salt and pepper.
Sources:
- Onions – Esopus Creek Farm
- Carrots – Norwich Meadows Farm
- Chicken - Campanelli’s Poultry Farm, Kenoza Lake, NY
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