Chicken Soup with Dill
  • 64ounces low sodium chicken broth
  • 1 small oniondiced
  • 5 cloves garlicfinely chopped or pressed
  • 2″ knob of gingerfinely grated
  • 2 medium carrotspeeled and cubed
  • 2 large stalks celerytrimmed and cubed
  • 2 chicken breastsboiled and shredded
  • 3tablespoons fresh dillchopped
  • 3tablespoons fresh lemon juiceor to taste
  • Salt and freshly ground black pepperto taste
  1. Using a large soup pot or Dutch oven, bring the chicken stock to a boil over medium-high heat.
  2. Once boiling, add the onion, garlic, ginger, carrot, and celery, and lower heat down to medium. Cook uncovered until the vegetables are tender, about 15-20 minutes.
  3. Add the cooked chicken to the soup and simmer until warmed through, about 2 minutes.
  4. Stir in the fresh dill and lemon juice. Season with salt and pepper. Adjust lemon juice to taste, starting with 2 tablespoons.