Creamy Lemon Dill Chicken Soup

$To make this soup, you need the right ingredients. Here’s what you’ll need: - 2 cups cooked chicken, shredded - 4 cups chicken broth - 1 cup heavy cream - 1 medium onion, finely chopped - 2 cloves garlic, minced - 2 medium carrots, diced - 2 stalks celery, diced - 1 large potato, peeled and diced - Juice of 1 lemon - Zest of 1 lemon - 3 tablespoons fresh dill, chopped (or 1 tablespoon dried dill) - 2 tablespoons olive oil - Salt and pepper to taste These simple ingredients create a creamy, rich flavor in every bite. The lemon adds brightness, while the dill gives a fresh taste. The cooked chicken makes it filling and hearty. While the soup is delicious on its own, you can add some garnishes for extra flair: - Fresh dill sprigs - Lemon wedges - Croutons - A drizzle of olive oil These garnishes add color and texture. The fresh dill and lemon wedges give a pop of flavor that enhances the soup’s taste. Sometimes, you may not have everything on hand. Here are easy swaps you can try: - Use rotisserie chicken instead of cooked chicken for a quick option. - Swap heavy cream for half-and-half or coconut milk for a lighter soup. - If you don’t have fresh dill, dried dill works well. Just use less. These substitutions keep the soup tasty while making it easier to prepare. You can still enjoy a comforting bowl of creamy lemon dill chicken soup! {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Add 1 finely chopped onion. Sauté it for 3-4 minutes until it turns soft and translucent. Next, add 2 minced garlic cloves, 2 diced carrots, and 2 diced stalks of celery. Cook these veggies for about 5 minutes. They should become tender and fragrant. After that, stir in 1 peeled and diced large potato. Cook it for 2 more minutes. This mix builds the soup's rich flavor base. Now, pour in 4 cups of chicken broth. Turn up the heat to bring it to a boil. Once boiling, reduce the heat. Let it simmer for 15-20 minutes. You want the potatoes to be fork-tender by the end. When they are ready, add 2 cups of shredded cooked chicken to the pot. Stir it well to combine everything. After the chicken is mixed in, it's time for the creamy magic. Pour in 1 cup of heavy cream. Then, add the juice and zest of 1 lemon, along with 3 tablespoons of chopped fresh dill. Mix it all together and let it cook on low for 5-10 minutes. This warms the soup and blends the flavors. Finally, taste your soup. Add salt and pepper to your liking. Once done, let it sit for a few minutes before serving. Enjoy every comforting spoonful! To make your soup creamy, use heavy cream. Heavy cream gives the best richness. If you want it lighter, use half-and-half. Always add the cream at the end. This keeps it smooth and prevents curdling. Stir gently to mix the cream in well. You can also blend a portion of the soup for a thicker texture. Just blend the potato and some broth, then mix it back in. Using the right tools makes cooking easier. A large pot is essential for this soup. A wooden spoon helps with stirring. A sharp knife works best for chopping veggies. Don't forget a cutting board for safety. A measuring cup ensures you add the right amount of cream. If you have an immersion blender, it can help make the soup smooth quickly. Herbs and spices add depth to your soup. Fresh dill is key for that bright flavor. If fresh dill is not handy, dried dill works too. Lemon juice and zest bring a zesty kick. You can also add a pinch of red pepper flakes for heat. Consider adding thyme or parsley for extra flavor. Just sprinkle them in as you simmer the soup. Pro Tips Use Rotisserie Chicken: For a quicker preparation, use store-bought rotisserie chicken. It adds great flavor and saves time! Adjust the Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream or substitute it with half-and-half or whole milk. Fresh vs. Dried Dill: Fresh dill gives a vibrant flavor; however, if using dried dill, remember that it’s more concentrated, so use less. Enhance Flavor with Herbs: Consider adding other herbs like thyme or parsley for added depth of flavor in your soup. {{image_2}} You can easily add spinach to this soup. Spinach adds color and extra nutrients. To include spinach, stir in two cups of fresh spinach leaves during the last few minutes of cooking. The spinach will wilt quickly, giving the soup a lovely green touch. This makes it even more comforting and healthy. If you want a gluten-free soup, swap the chicken broth. Use a gluten-free broth instead. Most store-bought brands are gluten-free. Always check the label to be sure. The heavy cream is gluten-free, so you can keep that. This simple change makes the soup safe for those with gluten allergies. To make this soup vegetarian, you can replace the chicken with chickpeas. Use one can of drained and rinsed chickpeas. Add them when you stir in the cream. This keeps the protein level high and adds a nice texture. You can also use vegetable broth instead of chicken broth. The lemon and dill will still shine through, giving you a tasty soup. To keep your creamy lemon dill chicken soup fresh, follow these steps. First, let the soup cool down. Then, pour it into an airtight container. Make sure to leave some space at the top. This allows the soup to expand if it freezes. Label the container with the date. Store it in the fridge for up to four days. When you're ready to enjoy the leftovers, reheat the soup gently. Pour it into a pot and warm it over low heat. Stir often to avoid burning. If the soup thickens, add a splash of chicken broth or water. This will help bring back its creamy texture. You can also microwave it in a safe bowl. Heat in short bursts, stirring in between. If you want to freeze your soup, it’s easy. Use a freezer-safe container or bag. Leave some space for expansion. The soup can last up to three months in the freezer. To thaw, place it in the fridge overnight. You can also use the microwave for quick thawing. Once thawed, reheat it slowly as mentioned. Enjoy your creamy lemon dill chicken soup later! Yes, you can use rotisserie chicken. It saves time and adds great flavor. Just shred the chicken and add it to the soup. This makes your meal prep quick and easy. To thicken your chicken soup, you can use a few methods. One option is to mash some of the potatoes in the soup. This will add creaminess without changing the flavor. Another way is to mix a little cornstarch with water and stir it in. Let it cook for a few minutes to thicken. Freezing chicken soup is simple. Let the soup cool to room temperature first. Then, pour it into airtight containers. Leave some space at the top for expansion. You can also use freezer bags. Just make sure to squeeze out the air before sealing. When you want to eat it, thaw the soup in the fridge overnight and reheat it on the stove. In this blog post, we explored the key ingredients for creamy lemon dill chicken soup. You learned how to prepare and cook the soup step by step. I shared tips for achieving a creamy texture and flavor boosts, along with several delicious variations. Ultimately, this soup is easy to make and so enjoyable. Remember to have fun with ingredients and make it your own. You can create a dish that’s perfect for any meal!$

Creamy Lemon Dill Chicken Soup

A rich and flavorful chicken soup with a zesty lemon and dill twist.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Ingredients

2 cups cooked chicken, shredded
4 cups chicken broth
1 cup heavy cream
1 medium onion, finely chopped
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 large potato, peeled and diced
1 each Juice of 1 lemon
1 each Zest of 1 lemon
3 tablespoons fresh dill, chopped
2 tablespoons olive oil
to taste Salt and pepper

Instructions

In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until it's translucent.
Add the minced garlic, diced carrots, and diced celery. Cook for another 5 minutes until the vegetables are tender.
Stir in the diced potato and cook for 2 minutes.
Pour in the chicken broth and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes, or until the potatoes are fork-tender.
Once the potatoes are tender, add the shredded chicken to the pot.
Stir in the heavy cream, lemon juice, lemon zest, and fresh dill. Cook on low for an additional 5-10 minutes to heat through.
Taste and season with salt and pepper as desired.
Remove from heat and let it sit for a few minutes before serving.

Notes

Serve in warm bowls, garnished with a sprig of fresh dill and a wedge of lemon on the side for a pop of color and flavor.

Keyword chicken, creamy, dill, lemon, soup