Chicken and Rice Soup with Dill and Yuzu Citrus Olive Oil

From Chef Christian Reynoso

Formerly with Zuni Café, San Francisco, CA

Chicken rice soup


Serves 4-6

  • 6 Tbsp 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

    Corto’s Agrumato-Method Yuzu Citrus Olive Oil adds floral, citrus notes to this comforting soup that’s filling and will have you craving for more. Shredded chicken, rice and lots of dill all compliment the oil so well - and will definitely make you feel better, if you’re under the weather, and rejuvenated.


    In a large pot or Dutch oven, add half of the Agrumato-Method Yuzu Citrus Olive Oil (3 Tbsp) and heat over medium flame until warm, then add the onion, celery, carrot and garlic. Season with salt and black pepper, stirring occasionally, until the vegetables have softened, about 10 minutes.

    Stir in the spices and bay leaves so they coat the vegetables, turning them golden brown. Then stir in the rice, combining well with the vegetables, oil and spices. Add chicken stock in and bring to a simmer. Cover with a lid and cook until the rice is al dente, about 10 minutes.

    Stir in the kale and simmer, uncovered, until the leaves are tender but not mushy, about 5 minutes. Turn off the heat and add the chicken and ¼ cup of the dill.

    To serve, ladle the soup into bowls, drizzle with the remaining 3 Tbsp Agrumato-Method Yuzu Citrus Olive Oil and sprinkle with the remaining ¼ cup dill.