Chicken Soup with Eggs and Dill

and carrots / celery

Boil eggs - Cover eggs with cold water in a small saucepan. Bring to a boil and then turn off heat. Put a lid on the pan and let eggs sit in hot water for 11 minutes. Drain and rinse under cold water. (Can be done up to 5 days ahead)

Celery / Carrots / Onions / Garlic / Dill - Prep as directed. Combine celery, carrots, onions, and garlic in one container. Store dill separately. (Can be done up to 5 days ahead)

Rotisserie chicken - (Skip if prepped ahead for Tuesday.) Take meat off the bone and shred. Use a knife and fork or your hands. Reserve the leg bones to add to the stock. (Can be done up to 5 days ahead)

Heat a Dutch oven or large saucepan over medium heat. Add butter. When butter melts, stir in celery, carrots, onions, and garlic and saute for 2 to 3 minutes to get them started cooking. Season lightly with some salt.

Pour stock and water over the vegetables and bring to a simmer. Add in the reserved bones from the rotisserie chicken.

Simmer soup, uncovered, until vegetables are tender, ~15 minutes. Keep an eye on the soup and reduce heat as needed to maintain a constant but low simmer. (The added water in the soup is to help account for the extra liquid that will evaporate as the soup cooks, but if it boils too vigorously the soup will reduce more than needed.)

While soup simmers, roll hard-boiled eggs against a hard, flat surface to break up shells. Remove and discard shells. Chop eggs into large pieces.

Stir shredded chicken and chopped eggs into soup. Simmer until chicken is heated through, 3 to 4 minutes. 

Discard chicken bones.

Stir dill and lemon juice into soup. Taste and season with some salt and pepper or more lemon juice if desired.

Divide soup between bowls. Enjoy!