Chicken Soup With Dill

Name: Chicken Soup With Dill
Prep time: 30
Cuisine: American Jewish

4.1

4.1 out of 5 stars (based on 34 reviews)

30 min prep

8 servings

Carrot Icon for Number of Ingredients Size

13 ingredients

This soup is a favorite of our founder, Ann! In her words: “This Chicken Soup with Dill is one of my favorite things to eat when I feel tired or run down. It...

Click Here to Watch the Video Tutorial

4 skinless chicken breast halves or thighs on the bone
10 cups low-salt chicken stock or water
2 shallots, peeled
2 cloves
1 bay leaf
3 sticks of celery, 2 cut into a small dice, 1 kept whole
3 medium carrots, scrubbed and cut into a small dice, 1 kept whole
½ teaspoon black peppercorns
2 teaspoons olive oil
2 small Yukon gold potatoes, scrubbed and cut into a small dice
1 medium yellow onion, peeled and finely diced
Sea salt, to taste
½ small bunch dill, feathered tops only

Missing an Ingredient?

Visit our ingredient substitution guide ›

Nutrition Facts

Calories

393 cals

Fat

21 g

Saturated Fat

6 g

Polyunsaturated Fat

4 g

Monounsaturated Fat

9 g

Carbohydrates

25 g

Sugar

8 g

Fiber

3 g

Protein

25 g

Sodium

1179 mg

Directions

Put the chicken into a large saucepan. Cover with water and bring to a boil over a high heat. As soon as the chicken flesh turns white, remove and set aside on a plate. Discard the water and any scum that has formed, and wipe the pan. Return the chicken to the pot and cover with stock or fresh water. Stick the cloves into the shallots and add to the pot with the bay leaf, whole celery stick, whole carrot and peppercorns. Cook for about 20 minutes.
While the chicken is cooking, heat the oil over a medium-high flame in a large Dutch oven. Put in the diced potato, carrots, celery, and onion, and sprinkle with a little sea salt. Cook for a minute, and cover. Turn the heat to low and sweat the vegetables for about 8 minutes.
From the pan with the chicken, discard the shallots, vegetables, and bay leaf. Add the chicken and stock to the vegetables. Cook at a simmer over very low heat for about 20 minutes. The chicken should be just cooked and the vegetables tender but not mushy. Taste for salt.
Turn off the heat and add the dill. Let the pot sit, covered, for 5-10 minutes or so for the flavors to develop. Remove the chicken from the soup, remove the bones and thinly slice or shred the meat. Return it to the soup, and serve.

Chef Tips

If you are on a low fiber diet: One serving of soup is already low in fiber (3 grams), but you can also simply remove the carrots and celery before serving.

Registered Dietitian Approved

Our recipes, articles, and videos are reviewed by our oncology-trained dietitians to ensure that each is backed with scientific evidence and follows the guidelines set by the Oncology Nutrition for Clinical Practice, 2nd Ed., published by the Oncology Nutrition Dietetic Practice Group, a professional interest group of the Academy of Nutrition and Dietetics, and the American Institute for Cancer Research and the American Cancer Society

Chicken Soup With Dill