Chicken and Rice Soup

Steps

1. Halve the leeks. Thinly slice white and light green parts of leeks and submerge in a large bowl of water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well. In a medium Dutch oven or heavy-bottom pot, heat the oil on medium-high. Add leeks and cook 6–8 min., until translucent and tender. Season with salt and pepper.
2. To pot, add the chicken broth and water. Stir in the rice and chicken. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Cover lid halfway and let simmer 20–25 min., until chicken is cooked through.
3. Using tongs, transfer chicken to a bowl. Let cool briefly, then shred meat with two forks. Return chicken to pot along with the spinach mixture. Continue to simmer, 4–5 min., stirring occasionally, until spinach mixture is wilted.
4. Remove pot from heat and squeeze in juice from lemon half. Add the dill and season with salt and pepper. Divide soup among bowls. Drizzle with hot sauce, if desired.