Dilly chicken rice soup! #chickenricesoup #chickenandricesoup #chickensoup #lemonchickensoup

Welcome to the super simple series where I’m sharing a super simple soup every day for the entire month of October. And this chicken and rice soup uses some of my favorite flavor building techniques for soup. So, for starters, I use bone in skin on chicken thighs, which in and of itself adds more flavor than chicken breast would. But then browning them is where the flavor really comes out. So, you create a nice golden fond on the bottom of the pan and you render some of the fat from the skin. And this just makes a really flavorful base of drippings to then start cooking the rice and the mirua. The chicken thighs then go back into the pot along with some chicken broth and the soup simmers until the chicken and the rice are cooked through. Pull the chicken out and remove the pot from heat so the rice doesn’t get overcooked. Then shred the chicken and add it back to the pot with some green peas, a ton of fresh dill, and some lemon. And the result is a vibrant chicken and rice soup that you can eat all season