Clara Cooks

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Ingredients · one per line

1large onion or leek, diced

2clovegarlic, grated

2chicken breasts

2quarts of chicken broth

1bunchdill

½cupwhite rice

2lemons

1bag of spinach

—Feta cheese

Method · one step per line

Dice onion small and grate the garlic - this ensures they cook quickly and almost melt into the borth. Add to a pot with olive oil and sautee for a few minutes (3-5). #1#2
Add broth in. Add 1/2 lemon juice and salt and fresh black pepper. Taste and adjust seasoning as you prefer. You can also add: garlic powder, onion powder, turmeric for color. #4#7
Once the broth flavor is as you desire it, lower to a simmer and add in the chicken breast and poach (10-15 minutes). Take the chicken out and set aside to let cool. #3
Add half of the dill (if you want to reserve some of the fresh dill for the topping, only do 1/4 here). Let the broth come back up to a boil to ensure you cook off any potential chicken - skim the top if needed. #5
Once back to a boil, shred the chicken and add to the broth. Then add the rice and the other half of the dill. The rice should only need 10-15 minutes to cook. #6#5
Turn off heat. Right before serving, add a bag of spinach and let it wilt. #8
Serve. Finish with fresh dill (if you want), feta cheese, and lemon juice. #7#5#9

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