Chicken Dill Soup with Lemon
A big batch of bright and comforting Chicken Dill Soup is just the thing to keep you warm through chilly winter days. Plus, it's ready to serve in under an hour!
Recipe - Hastings
Chicken Dill Soup with Lemon
Prep Time15 Minutes
Servings5
Cook Time30 Minutes
Ingredients
1 tablespoon olive oil
2 medium leeks
1.6 pounds Gold’n Plump skinless, boneless chicken breasts
8 cups chicken broth
1/2 cup small pasta rings
1/4 cup fresh dill, chopped
1 lemon
Directions
- Cook chicken breasts in a large soup pot with 1 Tbsp cooking oil over medium to medium-low heat for about 6 minutes on a side.
- Shred the chicken and set it aside.
- Thinly slice the white and pale-green parts of the leaks after rinsing and patting them dry. Cook in 1 Tpsp oil, stirring often until soft, 5-8 minutes in the same pot used to cook the chicken.
- Add the broth to the soup pot and season with salt and pepper.
- Bring the broth and leaks to a boil. Add the pasta rings and return to a boil. Reduce heat to low, cover and simmer 15-20 minutes. Add the shredded chicken back to the pot in the final 5 minutes.
- Chop the dill.
- Remove pot from heat and stir in dill.
- Squeeze lemon wedges over the soup and serve.
15 minutes
Prep Time
30 minutes
Cook Time
5
Servings
Shop Ingredients
Makes 5 servings
Essential Everyday Olive Oil, Extra Virgin, 17 Fluid ounce
$9.99$0.59/fl oz
Fresh Produce Leeks, 0.5 Pound
$2.50 avg/ea$4.99/lb
Gold'n Plump Boneless Skinless Chicken Breast, 1.6 Pound
$9.58 avg/ea$5.99/lb
Swanson® 100% Natural Chicken Broth, 32 Ounce
$3.49$0.11/oz
Creamette Rings, 7 Ounce
$0.99 was $1.49$0.14/oz
Wild Harvest Organic Dill, 0.5 Ounce
$2.99$5.98/oz
Produce Lemon, 1 Each
$0.99
Directions
- Cook chicken breasts in a large soup pot with 1 Tbsp cooking oil over medium to medium-low heat for about 6 minutes on a side.
- Shred the chicken and set it aside.
- Thinly slice the white and pale-green parts of the leaks after rinsing and patting them dry. Cook in 1 Tpsp oil, stirring often until soft, 5-8 minutes in the same pot used to cook the chicken.
- Add the broth to the soup pot and season with salt and pepper.
- Bring the broth and leaks to a boil. Add the pasta rings and return to a boil. Reduce heat to low, cover and simmer 15-20 minutes. Add the shredded chicken back to the pot in the final 5 minutes.
- Chop the dill.
- Remove pot from heat and stir in dill.
- Squeeze lemon wedges over the soup and serve.