Chicken and Rice Soup with Carrots and Fresh Dill

Some soups earn their comfort through restraint, and this one is built that way on purpose: chicken, rice, and carrots simmered in broth until everything is tender, with fresh dill doing the only real flavor lifting. There's no lemon squeezed in at the end, which keeps it firmly out of reflux-trigger territory while still tasting bright.

The rice cooks directly in the broth until soft, which makes the whole bowl easy to eat and easy to digest, and the chicken breast stays lean without ever needing a hard sear. It's a straightforward, one-pot dinner that leans on good broth and fresh herbs rather than anything acidic or spicy.

Make a full pot on a Sunday and it'll carry you through a few lunches — it reheats gently and the dill only gets more fragrant as it sits.