DILL CHICKEN SOUP
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.
Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges
CHICKEN NOODLE SOUP WITH DILL
The recipe for "Grandma's penicillin" has a long lineage. Passed from Mother to daughter, friend to friend, each cook has given the recipe her own special touch, resulting in a superb healing antidote to any winter chill!! This recipe came from : Eating Well Magazine
Provided by Chef mariajane
Categories Clear Soup
Time 30m
Yield 9 serving(s)
Number Of Ingredients 9
Steps:
- Bring broth to a boil in a Dutch oven. Add carrots, celery, ginger, and garlic; cook, uncovered, over medium heat until vegetables are just tender, 20 minutes.
- Add noodles and chicken. Continue cooking until the noodles are just tender, 8-10 minutes. Stir in dill and lemon juice.
Nutrition Facts : Calories 208, Fat 4.4, SaturatedFat 1.2, Cholesterol 63.5, Sodium 915, Carbohydrate 13.3, Fiber 1.1, Sugar 2.1, Protein 26.9
CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL
This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.
Provided by JackieOhNo
Categories Chicken Breast
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
- While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
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5/5 (2)Total Time 30 minsCategory SoupCalories 418 per serving
- In a large pot, heat olive oil over medium heat. TIP: I love to double make this lemon dill chicken soup recipe in my nine quart dutch oven.
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4.7/5 (214)Author Molly BazServings 6
- Time to do some prep work: Cut 2 medium onions into quarters. (There's no need to remove the onion skins, which lend the broth a golden hue, but you can if you'd like.) Peel 4 medium carrots. Coarsely chop 2; set remaining 2 aside. Coarsely chop 2 celery stalks. Cut 2 heads of garlic in half crosswise.
- Combine chicken, cut vegetables, 1 Tbsp. black peppercorns, and 2 dill sprigs in a large pot. Cover with 14 cups cold water and bring to a simmer over medium-high heat. Cook, reducing heat as needed to maintain a simmer and using a large spoon to skim off any foam that rises to surface of pot, until an instant-read thermometer inserted into thickest part of breast registers 155°, 20–25 minutes.
- Using tongs, carefully lift whole chicken out of pot and transfer to a cutting board. Let rest until cool enough to handle.
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5/5 (3)Total Time 30 minsCategory SoupCalories 258 per serving
- Add the carrot, celery, and onion. Sauté over medium high heat until softened and browned, about 5 minutes.
- Add the chicken broth (6 cups) and chicken breasts (2), along with some kosher salt (about 1 teaspoon) and pepper (about 1/2 teaspoon). Bring to a boil.
- Cover and simmer on low heat for 15-20 minutes, or until chicken is fully cooked (this will depend on how thick the breasts are).
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