Enjoy a comforting bowl of Chicken and Potato Soup with Dill, featuring tender chicken, Idaho potatoes, and fresh vegetables, perfect for any season.
This Chicken and Potato Soup with Dill is a delightful dish that combines tender chicken, hearty Idaho potatoes, and fresh vegetables, making it a perfect choice for a cozy meal. The addition of lemon juice and dill adds a refreshing twist, elevating the flavors of this comforting soup.
Below are the ingredients and directions to prepare this delicious soup.
Ingredients:
1 quart of raw carrots, cut into strips or slices
1 pound of diced Idaho potatoes
1 skinless, boneless chicken breast (broiler or fryer, raw)
1 tablespoon of raw lemon juice
1 tablespoon of raw lemon peel
¼ cup of fresh dill weed, sprigs
1 quart of low-sodium chicken broth (canned)
Directions:
Begin by slicing the chicken breast in half. Season both sides with salt and pepper. In a skillet sprayed with avocado oil, cook the chicken for approximately 4 to 5 minutes on each side until it is cooked through. Once done, remove the chicken from the skillet and set it aside.
In a large stock pot, combine the chicken broth, diced Idaho potatoes, and sliced carrots. Bring the mixture to a simmer over medium-low heat and cook for about 10 minutes, or until the potatoes and carrots are fork-tender.
Once the vegetables are cooked, remove the pot from heat. Stir in the lemon juice, lemon zest, and fresh dill, mixing well to combine all the flavors.
To serve, divide the soup into four bowls. Slice the cooked chicken and add approximately 4 ounces of chicken to each bowl of soup. For an extra kick, consider drizzling a bit of chili oil into each serving, if desired.
This recipe is courtesy of the Idaho Potato Commission and was shared by food blogger Biz Velatini from My Bizzy Kitchen. It’s an easy-to-make dish that is sure to warm your heart and satisfy your taste buds.
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