Creamy Lemon Dill Chicken Soup
Creamy Lemon Dill Chicken Soup is a bright, refreshing, and comforting dish made with tender shredded chicken, fresh dill, and a smooth, creamy broth. The lemon adds a perfect tangy balance, making this soup both rich and light at the same time.
Equipment
- Large pot For cooking the soup
- whisk For blending the cream smoothly
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 1 rib celery chopped
- 4 cups chicken broth
- 2 cups shredded cooked chicken rotisserie or poached
- 1 cup heavy cream
- 1 large lemon zested and juiced
- 2 tablespoons fresh dill chopped
- ½ teaspoon salt adjust to taste
- ½ teaspoon black pepper adjust to taste
Instructions
- Melt butter in a large pot over medium heat. Add diced onions, carrots, and celery. Cook for about 5 minutes until softened and fragrant.
- Stir in minced garlic and cook for another minute until aromatic.
- Pour in the chicken broth and bring to a gentle simmer. Add shredded chicken and let it cook for about 10 minutes to absorb the flavors.
- In a small bowl, whisk together heavy cream and a ladle of hot soup. Slowly pour it back into the pot, stirring continuously to prevent curdling.
- Stir in fresh lemon juice, lemon zest, and chopped dill. Let simmer for 3 more minutes.
- Taste and adjust with salt and black pepper. Serve warm, garnished with additional dill or a lemon slice if desired.
Notes
- For a thicker soup, blend a portion using an immersion blender.
- Leftovers store well in the fridge for up to 3 days.
- Serve with toasted bread or a light salad for a complete meal.
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