Chicken and Rice Soup with Dill and Yuzu Citrus Olive Oil

This addictive recipe from Chef Christian Reynoso formerly of San Francisco's epic Zuni Café is a fresh take on a comforting classic you'll make time and again. Chef Christian uses Corto’s Yuzu Citrus Olive Oil here for a floral, citrus kick that really adds something special.

No citrus oil at home? No problem. Add the peel from 2 oranges or 3 lemons to a food processor with one cup of oil. Strain with a fine mesh strainer after letting it sit at room temperature for one hour.

Shredded chicken, rice and lots of dill all compliment the citrus oil so well - and will definitely make you feel rejuvenated, if you’re under the weather!

Chicken And Rice Soup With Dill And Yuzu Citrus Olive Oil

Serves 4-6

Ingredients:
6 tbsp of citrus olive oil (Try Agrumato-Method Yuzu Citrus Olive Oil)
½ white or yellow onion, finely chopped (about 1 cup)
1 celery stalk, finely chopped (about ½ cup)
1 medium carrot, finely chopped (about ½ cup)
2 cloves garlic, sliced thin
kosher salt
black pepper, freshly ground
½ tsp cinnamon
½ tsp turmeric
2 bay leaves
½ cup uncooked jasmine rice
1 bunch kale, stalks removed and leaves finely chopped
5 cups chicken stock
1 lb poached or roasted chicken, shredded into small pieces
½ cup fresh dill, separated

Directions:
1. In a large pot or Dutch oven, add half of the citrus olive oil (3 tbsp) and heat over medium flame until warm.
2. Add the onion, celery, carrot and garlic. Season with salt and black pepper, stirring occasionally, until the vegetables have softened, about 10 minutes.
3. Stir in the spices and bay leaves so they coat the vegetables, turning them golden brown.
4. Stir in the rice, combining well with the vegetables, oil and spices.
5. Add chicken stock in and bring to a simmer. Cover with a lid and cook until the rice is al dente, about 10 minutes.
6. Stir in the kale and simmer, uncovered, until the leaves are tender but not mushy, about 5 minutes.
7. Turn off the heat and add the chicken and ¼ cup of the dill.
8. To serve, ladle the soup into bowls, drizzle with the remaining 3 tbsp oil and sprinkle with the remaining ¼ cup dill.

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