Lemon Dill Chicken Soup
This lemon dill chicken soup is a bright, herbaceous broth-based meal packed with protein and fresh flavors. It's an easy, healthy option that comes together quickly and works for any day of the week.
This lemon dill chicken soup is a bright, herbaceous broth-based meal packed with protein and fresh flavors. It's an easy, healthy option that comes together quickly and works for any day of the week.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
Begin by dicing the onion and slicing the garlic.
Add olive oil to a large pot or Dutch oven over medium heat.
Once hot, add the diced onion and sliced garlic. Sauté until fragrant.
Pour in the chicken broth.
Peel and dice the potato, then add it to the pot.
Bring the soup to a boil, then season with salt, black pepper, dried oregano, and garlic powder. Stir to combine.
Once the soup is boiling, cover the pot, reduce the heat to low, and let it simmer until the potatoes are tender, about 15-20 minutes.
While the soup simmers, chop the fresh dill.
Once the potatoes are cooked, remove the lid and turn down the heat.
Squeeze in the juice of one lemon and add the chopped fresh dill.
Add the cooked shredded chicken and stir everything together to combine and heat through.
Serve in bowls and top with optional garnishes like a lemon slice, more fresh dill, red pepper flakes, and a drizzle of olive oil.
Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months; reheat gently on the stovetop.
Yes. Store in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop over medium heat, stirring occasionally.
Use 1 tsp dried dill instead of fresh, or swap for fresh parsley or tarragon for a different but complementary herb flavor.
Increase the amount of cooked chicken, add white beans or chickpeas, or stir in Greek yogurt or cottage cheese at the end for creaminess and protein.
Yes. Red potatoes or Yukon golds work well and hold their shape better; they'll cook slightly faster than russet.
Add fresh lemon juice at the very end, just before serving, to preserve the bright flavor and prevent it from fading during cooking.
Spicy Chicken Francese
30 min · Maddy
Stove Top Stuffing Meatloaf
85 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Greek Potato Salad
45 min
Creamy Corn Chowder
45 min

5 Paleo Recipes From Michelle Tam
45 min

Easy Canapés
15 min

Canapes
30 min