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Chicken, rice and everything nice, ready in fifteen minutes.

The Easiest Chimichurri Chicken Soup

Feeling under the weather, or know someone who is? We love how easy this recipe is for those moments when we want something nourishing but don’t have a ton of time or energy. This is a great recipe for a meal train or just to to use up leftovers, too! We love dill here, but any fresh herb will work!

Chef Tip: Boiling rice in broth gives it tons of flavor and cooks it faster than steaming, so you can have this feel-good soup ready in fifteen minutes.


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In a stockpot, sauté the rice with about 1/4 pouch of the Chimichurri to coat and toast it a bit


Add the broth and bring to a boil. Cover and cook for about 13 minutes


Add the chicken and cook for a minute to warm through


Zest in the lemon, then squeeze in the juice. Add in the dill. Salt to taste

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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1 Term found in this Recipe


Zest is the outer layer of a citrus fruit, before you get to the white part (called the pith) and the inner flesh. Citrus zest is packed with flavor and aromatic compounds, so we almost always use it along with the juice to add zing and pep to our recipes. A special tool called a zester or microplane is best for getting just the outer layer, since the pith can be a bit bitter.


French for “to jump”, sauteeing is a high-heat cooking method that is done with a minimal amount of oil and lots of movement, so things cook quickly and evenly without getting super caramelized or charred.

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