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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.

Ingredients

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Steps

STEP 1

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

STEP 2

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

STEP 3

Add the chicken and cook for a minute to warm through

STEP 4

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

$39.00
4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

4 Pack

Herby Chimichurri

A fresh take on the zesty South American herb sauce, starring parsley and oregano + pops of capers & chili flakes. Contains 4 pouches (about 5 meals…

Ingredients

Extra Virgin Olive Oil, Parsley, Sunflower Oil, Caper Puree (Capers, Water, Vinegar, Salt), Oregano, Lemon Zest, White Wine Vinegar, Sea Salt, Crushed Red Pepper.
1
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Glossary

1 Term found in this Recipe

Zest

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.

Sauté

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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