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The Fastest, Easiest Chicken Soup Ever

Yes, yes, of course you can dice all the veggies and make the chicken soup from scratch. No doubt. But sometimes a rotisserie chicken and our Chimichurri do all the hard work, and cut out most of the prep time. So you can read the paper or catch up on your latest show and still have something warm and nourishing on the table. This soup tastes like a Sunday afternoon in January.

Chef Tip: Keep an eye on the rice, you don't want it under or overcooked, if you need to add water to the pot, go ahead, just make sure you add a pinch of salt too. Dill, lemon and chicken make a happy soup, but you can use parsely if you feel strongly about it!


  • 1 cup long-grain white rice, uncooked

  • Haven's Kitchen Herby Chimichurri

  • 8 cups chicken broth

  • 2 cups cooked chicken, shredded

  • A bunch of dill, minced (about 1 cup)

  • Lemon


Step 1

In a large pot over medium heat, add the rice and about ½ pouch of Chimichurri. Stir to warm up

Step 2

Add in the broth and bring to a boil. Then reduce the heat to low and cover the pot. Simmer for about 13 minutes until the rice is cooked through

Step 3

Add the chicken, stir to warm it through, then add in the dill. Zest half of the lemon into the pot, then squeeze it into the soup

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