Greek Chicken Soup
One of the easiest soups to throw together, for a weeknight dinner or a meal-prep.
You can also make this with a rotisserie chicken, pre-shredded chicken, or even my Greek feta chicken meatballs.
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).
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.
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.
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.
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.
Turn off heat. Right before serving, add a bag of spinach and let it wilt.
Serve. Finish with fresh dill (if you want), feta cheese, and lemon juice.