Chicken and Potato Soup with Dill
Servings
4Serving size
2 1/2 cupsThis recipe can easily be multiplied, and as with almost all soups, this recipe is better the next day.
Ingredients
| 2 tsp. Olive oil |
| 16 ounces Boneless, skinless chicken thighs (cut into 1/2 inch cubes) |
| 1 large White onions (diced)(red onion is best) |
| 2 large Carrots, raw (peeled and diced) |
| 1 clove Garlic, raw (minced) |
| 2 cups No salt added vegetable stock (or no salt added chicken stock) |
| 3 cup Water |
| 1/4 tsp. Salt |
| 1 pound Yukon gold potatoes (cut into 1 inch cubes) |
| 1 to taste Black pepper |
| 1 cup 2% milk |
| 3 Tbsp. Fresh dill |
Instructions
Add the chicken thighs and cook, stirring frequently until just browned on all sides.
Add the red onion and cook for about 3 minutes. Stir frequently.
Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent. Stir frequently.
Add the chicken stock, water, salt, and potatoes.
Season with pepper and reduce the heat to low.
Simmer for about 50 minutes, stirring occasionally, until the potatoes are soft and beginning to fall apart.
Add the milk slowly, stirring continuously, then add the dill.
Stir and cook gently for another five minutes.
Serve.
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Special Diet Information
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Lactose
Avoid this recipe if you are lactose intolerant.
Recipe Notes
This is a quick and easy soup. It does take a bit of time to simmer – just long enough to watch Jeopardy – but it’s perfect on a cold night: warm, creamy and really filling. All of that with 4 grams of fiber and tons of vitamins.