Lemon Dill Chicken Soup

Name: Lemon Dill Chicken Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 yellow onion, diced; 3 cloves garlic, sliced; 2 tbsp olive oil; 32 oz chicken broth; 1 large russet potato, peeled and diced; salt, to taste; black pepper, to taste; 1 tsp dried oregano; 1 tsp garlic powder; 1/4 cup fresh dill, chopped; 1 lemon, juiced; 2 cups cooked shredded chicken; 1/4 tsp red pepper flakes, for garnish; 1 lemon slice, for garnish; 1 tsp olive oil, for garnish

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.

🌍American 🏷️Lemon dill chicken soup 🏷️Chicken soup 🏷️Soup 🏷️High-protein Healthy

🏷️

🏷️Comfort-food

-0:00

nourished.by.madsonTikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$28–$46

Recipe Source

View original recipe

From TikTok · by nourished.by.mads

-0:00

nourished.by.madsonTikTok

Ingredients

1 yellow onion, diced
3 cloves garlic, sliced
2 tbsp olive oil
32 oz chicken broth
1 large russet potato, peeled and diced
salt, to taste
black pepper, to taste
1 tsp dried oregano
1 tsp garlic powder
1/4 cup fresh dill, chopped
1 lemon, juiced
2 cups cooked shredded chicken
1/4 tsp red pepper flakes, for garnishoptional
1 lemon slice, for garnishoptional
1 tsp olive oil, for garnishoptional

15 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Begin by dicing the onion and slicing the garlic.
2
Add olive oil to a large pot or Dutch oven over medium heat.
3
Once hot, add the diced onion and sliced garlic. Sauté until fragrant.
4
Pour in the chicken broth.
5
Peel and dice the potato, then add it to the pot.
6
Bring the soup to a boil, then season with salt, black pepper, dried oregano, and garlic powder. Stir to combine.
7
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.
8
While the soup simmers, chop the fresh dill.
9
Once the potatoes are cooked, remove the lid and turn down the heat.
10
Squeeze in the juice of one lemon and add the chopped fresh dill.
11
Add the cooked shredded chicken and stir everything together to combine and heat through.
12
Serve in bowls and top with optional garnishes like a lemon slice, more fresh dill, red pepper flakes, and a drizzle of olive oil.

Was this recipe helpful?

Tips & Notes

Pro tips

Dice the potato into small, uniform pieces (roughly ½-inch) so it cooks evenly and doesn't turn mushy.
Add fresh lemon juice in the final minute of cooking to maximize its bright, fresh flavor without it fading into the broth.
Taste and adjust seasoning after adding the herbs—fresh dill can mellow slightly as it simmers, so you may need extra salt or a pinch of pepper.
For creamier soup without dairy, blend a portion of the cooked potato into the broth or stir in a splash of heavy cream or Greek yogurt at the end.

Substitutions

Russet potato → Yukon gold or red potato (faster cooking, firmer texture)
Fresh dill → 1 tsp dried dill or fresh parsley (different flavor profile but equally bright)
Chicken broth → vegetable broth (maintains flavor, works for vegetarian version with extra beans or tofu)

Storage & make-ahead

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.

Common Questions

Can I make this soup ahead of time?

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.