Chicken Vegetable Soup with Lemon & Dill
Warm and inviting, this chicken soup is packed with vegetables and herbs to nourish your body and soul.
Prep Time: 15 min
Cook Time: 45 min
Ingredients
2 teaspoons olive oil
3 medium carrots, sliced
3 stalks celery, sliced
1/2 medium onion
1 leek, sliced
3 garlic cloves, finely chopped
8 cups Chicken bone broth
3 boneless, skinless chicken breasts (about 1 pound total)
2 bay leaves
3 sprigs fresh thyme
Kosher salt and freshly ground black pepper
4 cups packed fresh baby spinach
3 teaspoons chopped fresh dill
1 teaspoon finely grated lemon zest, plus 2 tablespoons fresh lemon juice
Directions
Heat oil in a Dutch oven over medium-high heat.
Add carrots, celery, onion, leek and garlic and sauté until onions are soft, 4 to 6 minutes.
Add broth, chicken, bay leaves, and thyme. Season with salt and pepper.
Cover and bring to a boil. Reduce heat and simmer until the internal temperature of chicken reaches 165 degrees F, 24 to 26 minutes.
Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Add spinach, shredded chicken, lemon juice and lemon zest. Season with salt and pepper. Serve with a sprinkle of fresh dill. Enjoy!
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