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Week of 5/11/20

Lemony Dill Chicken Soup
and broccoli / carrots

Active: 30 min Total: 30 min
Original GF Paleo Vegetarian
Lemony Dill Chicken Soup
Lemon and dill give this classic chicken soup a ton of fresh, spring flavor.
Smarts: Don't forget to taste the soup at the end of cooking and add even more of these flavorful ingredients if you'd like!
Tags
One Pot, Low Calorie, Freezer Friendly, Quick and Easy
Proteins
Chicken, non-ground
Cuisines
European - Mediterranean
Save recipe
49

Ingredients

Metric
Servings:
4
Lemony Dill Chicken Soup:
  • Broccoli - 12 oz, florets
  • Onions, yellow - 1/2, diced
  • Carrots - 8 oz, diced
  • Garlic - 2 cloves, chopped
  • Chicken thighs, boneless and skinless - 1 lb
  • Dill, fresh - 1 Tbsp, chopped
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Bay leaves - 2
  • Vinegar, red or white wine - 2 tsp
  • Italian seasoning - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/4 tsp
  • Stock, any type - 4 cups
  • Baby spinach - 4 oz
  • Lemon juice - 4 Tbsp

Nutrition Facts

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Prep

  1. Broccoli / Onions / Carrots / Garlic - Prep as directed. Store broccoli in one container. Combine onions, carrots, and garlic in a second container. (Can be done up to 5 days ahead)
  2. Chicken - Tenderize chicken and season with some salt and pepper. (Can be done up to 2 days ahead)
  3. Dill - Prep as directed.

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Make

  1. Heat a Dutch oven with first portion of oil over low-medium heat. Add chicken and cook on both sides until cooked through, ~8 minutes total. Set chicken aside.
  2. Add second portion of oil to Dutch oven and increase heat to medium. Add onions, carrots, garlic, and bay leaves and saute until aromatics are starting to turn tender, 3 to 4 minutes.
  3. Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
  4. Add broccoli, Italian seasoning, salt, and black pepper and cook for 1 minute.
  5. Pour stock into pan and bring to a simmer. Simmer until broccoli is nearly tender, 2 to 3 minutes.
  6. While soup is simmering, chop or shred chicken.
  7. Return to soup and stir in spinach. Cover pan with a lid to help spinach wilt. Cook until spinach is wilted, 1 to 2 minutes.
  8. Remove soup from heat and stir in chicken, dill, and lemon juice.
  9. Taste soup and season with some salt and pepper.
  10. Ladle soup into bowls. Enjoy!

Nutrition Facts

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Reviews

Ratings

Original (34)
Gluten-free (2)
Paleo (5)
Vegetarian (8)

29 reviews

Definitely a keeper. Though it took me at least double the time it said.

By: Kristin
Posted: Jan 10, 2022
Diet: Paleo
0 Helpful

Pretty hardy soup. Feels like spring time.

By: Sarah
Posted: Apr 18, 2021
Diet: Vegetarian
0 Helpful

I always find that I need more stock than recipes call for. Delicious either way!

By: Jenna
Posted: Jun 27, 2020
Diet: Original
0 Helpful

Great flavors in this soup. Note for the gluten free orzo: it takes longer to cook and soaks up a lot of broth. I would add maybe two more cups of broth for gluten free!

By: Catherine
Posted: Jun 10, 2020
Diet: Gluten-free
0 Helpful

Tasty! I doubled the orzo and cut the water so it was less of a soup.

By: Marie
Posted: May 25, 2020
Diet: Original
0 Helpful

Absolutely perfect, although we doubled the lemon because we like the sour kick. And better the next day.

By: Nico
Posted: May 25, 2020
Diet: Original
0 Helpful