Chicken recipes

Lemony Chicken and Dill Soup

You’re going to crave this Greek-style chicken soup all year long due to all those contemporary herbs and veggies.

Lemony Chicken and Dill Soup

Lemony Chicken and Dill Soup


2 tbsp. olive oil
medium carrots
stalk celery
1/2 medium onion
clove garlic
8 c. low-sodium chicken broth
boneless, skinless chicken breasts
bay leaves
sprig fresh thyme
Kosher salt
Freshly ground black pepper
c. orzo
4 c. packed fresh baby spinach
3 tbsp. Fresh dill
1 tbsp. finely grated lemon zest
2 tbsp. fresh lemon juice
Garlic Toast
1 lb. baguette
1/4 c. olive oil
clove garlic


  1. Heat oil in a dutch oven over medium-high heat. Add carrots, celery, onion, 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.
  2. Discard bay leaves and thyme sprigs. Remove chicken to a bowl and shred, with two forks, into bite-size pieces. Stir pasta into the broth and cook until tender, 8 to 10 minutes. Add spinach, dill, lemon zest, lemon juice, and shredded chicken. Season with salt and pepper.
  3. Serve with Garlic Toast (see below).
  4. To make the garlic toast: Arrange the baguette slices in a single layer on a baking sheet. Stir together the olive oil garlic and brush over bread. Season with salt and pepper. Bake at 375 degrees F until crisp and golden, 8 to 10 minutes.

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