An ultra-gentle, high-protein, brothy soup with tender shredded chicken and soft rice—light on the stomach, nourishing, and satisfying without being heavy.
Step 1: Poach the chicken
In a medium pot, bring the broth to a gentle simmer (small bubbles, not a rolling boil). Add chicken breast, salt, and garlic powder. Keep at a gentle simmer for 10–12 minutes, flipping once, until the chicken is just cooked through (internal temp ~165°F/74°C). Remove to a plate.
Step 2: Cook the rice & carrots
Keep the broth at a gentle simmer. Add rinsed rice and sliced carrots. Simmer 12–15 minutes, stirring once or twice, until the rice is very tender and the carrots are soft.
Step 3: Shred and return chicken
Shred the chicken finely (this makes it easier to digest and swallow). Return it to the pot and simmer 1–2 minutes to warm through.
Step 4: Finish gently
Turn off heat. Stir in spinach to wilt (about 30–60 seconds). Add lemon zest, then 2 tbsp lemon juice, and dill. Taste and adjust salt and pepper. If the soup feels too thick, add a splash of hot water to loosen.
| Calories | 360 kcal |
| Protein | 36g |
| Carbs | 36g |