Fresh herbaceous dill, bright lemon juice, and a spicy kick of ginger are the surprising standouts in this comforting chicken soup.
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 small yellow onion, chopped (about 1/2 cup)
- 2 medium carrots, peeled and chopped (about 1 cup)
- 2 stalks celery, diced (about 1 cup)
- 1 teaspoon coarse salt, plus more to taste
- 1 teaspoon freshly ground black pepper
- 4 large cloves garlic, minced
- 2 teaspoons grated (or minced) fresh ginger
- 6 cups low-sodium chicken broth
- 1 pound boneless skinless chicken breasts
- 3 tablespoons chopped fresh dill
- 3 tablespoons fresh lemon juice (about 1 medium lemon)
- Place a large soup pot or Dutch oven over medium heat and add the butter and olive oil. Once the butter begins to foam and lightly sizzle, add the onions, carrots, and celery. Saute, stirring occasionally, until the veggies begin to soften, for about 5 minutes.
- Season with the salt and pepper, and stir in the garlic and ginger. Cook for 1 more minute and then pour in the chicken broth. Add the chicken breasts and bring the broth to a boil. Reduce the heat to low, cover with a lid, and simmer until the chicken is cooked through, about 15 minutes.
- Remove the chicken from the pot and set it aside on a rimmed plate to catch any juice. Once the chicken is cool enough to handle, shred the meat with two forks.
- Return the shredded chicken (and juices from the plate) back to the pot over medium-low heat until heated through, stirring occasionally, for about 3-5 minutes. Stir in the dill and lemon juice, and season to taste with additional salt if necessary.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Soup
Keywords: chicken, soup, dill