Lemony Dill Chicken Soup
and broccoli / carrots
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
Ingredients
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
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
288
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
2g
11%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
107mg
36%
Just a moment...
Sodium
1044mg
43%
Just a moment...
Total Carbohydrate
17g
6%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
6g
Just a moment...
Protein
30g
Just a moment...
Prep
- 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)
- Chicken - Tenderize chicken and season with some salt and pepper. (Can be done up to 2 days ahead)
- Dill - Prep as directed.
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Make
- 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.
- 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.
- Pour vinegar over aromatics, scraping up any browned bits on the bottom of the pan.
- Add broccoli, Italian seasoning, salt, and black pepper and cook for 1 minute.
- Pour stock into pan and bring to a simmer. Simmer until broccoli is nearly tender, 2 to 3 minutes.
- While soup is simmering, chop or shred chicken.
- 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.
- Remove soup from heat and stir in chicken, dill, and lemon juice.
- Taste soup and season with some salt and pepper.
- Ladle soup into bowls. Enjoy!
Nutrition Facts
Serving Size:
1 serving
Servings Per Recipe
4
Amount Per Serving
Calories
288
Just a moment...
% Daily Value
Total Fat
12g
19%
Just a moment...
Saturated Fat
2g
11%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
107mg
36%
Just a moment...
Sodium
1044mg
43%
Just a moment...
Total Carbohydrate
17g
6%
Just a moment...
Dietary Fiber
5g
20%
Just a moment...
Sugars
6g
Just a moment...
Protein
30g
Just a moment...
Reviews
Ratings
28 reviews
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!
0 HelpfulAbsolutely perfect, although we doubled the lemon because we like the sour kick. And better the next day.
0 HelpfulThis was easy to make. Unfortunately it didn't go over well with our family. It's very sour and was a bit too much for us.
0 Helpful