Chicken Soup with Dill
low sodium chicken broth
finely chopped or pressed
knob of ginger
peeled and cubed
large stalks celery
trimmed and cubed
boiled and shredded
fresh lemon juice
or to taste
Salt and freshly ground black pepper
Using a large soup pot or Dutch oven, bring the chicken stock to a boil over medium-high heat.
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.
Add the cooked chicken to the soup and simmer until warmed through, about 2 minutes.
Stir in the fresh dill and lemon juice. Season with salt and pepper. Adjust lemon juice to taste, starting with 2 tablespoons.