LEMON DILLY CHICKEN SOUP
on Jul 27, 2026
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Lighter than a traditional chicken noodle soup, this lemon-forward, gut-nourishing soup is the perfect meal for (slightly) warmer days.
This Lemon Dilly Chicken Soup is fresh, herbaceous, and zingy. Made with pantry and fridge staples like onion, garlic, bone broth, and rice, it’s a super easy meal to pull together on almost any night of the week.
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It’s the kind of soup that feels just right for those in-between days during spring when you want something light, but still comforting.
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Key Ingredients for Lemon and Dill Chicken Soup
This springtime soup requires just a few key ingredients, many of which are gut-supporting and anti-inflammatory. Here’s what you’ll need.
- Onion and Garlic: The base of any good soup starts with sautéed onion and garlic.
- Ginger and Turmeric: These anti-inflammatory, immune-boosting ingredients are always a great addition, but especially in a comforting bowl of soup.
- Bone Broth: Chicken bone broth is nutrient-dense, full of collagen, and great for gut, skin, and immune health.
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Pin It- White Rice: I opted for white basmati rice here. You could substitute another type of rice or even quinoa; just adjust the cooking time appropriately.
- Shredded Chicken: This is where a timesaver like a rotisserie chicken can come to good use! You could also poach chicken breasts or use leftover roasted chicken.
- Lemon: Lemon juice and zest give this soup a punch of vibrancy.
- Fresh Dill: This underrated herb is bright and floral.
- Garnishes: To top off each bowl of soup, I like to add a bit of extra dill, a lemon wedge or two, and perhaps a drizzle of olive oil, sprinkling of red pepper flakes, and fresh black pepper.
How to Make Lemon Dill Soup
To start, heat avocado oil in a large pot over medium heat. Add sliced onion and cook for 5 to 6 minutes until softened and lightly golden. Next, add garlic and ginger and cook for 30 seconds until fragrant.
Stir in turmeric, salt, and pepper. Add bone broth and rice. Bring to a boil.
Reduce to a simmer, cover, and cook for 15 to 18 minutes until the rice is tender.
Stir in shredded chicken and simmer for 3 to 5 minutes to warm through.
Turn off the heat and stir in lemon zest, lemon juice, and dill. Taste and adjust salt as needed. Serve and enjoy!
Other Fresh Soups You’ll Love:
- Green Goddess Soup
- Creamy Chilled Avocado Soup (Dairy-Free)
- 20-Minute Greek Lemon Chicken Soup (Gluten-Free, Dairy-Free)
- 20-Minute Sausage, Kale, and White Bean Soup
LEMON DILLY CHICKEN SOUP
Ingredients
Soup:
- 1 tablespoon avocado oil
- 1 medium yellow onion, thinly sliced
- 3 cloves garlic, minced or grated
- 1 tablespoon fresh grated ginger
- ½ teaspoon ground turmeric
- ¾ teaspoon salt, plus more to taste
- ½ teaspoons black pepper
- 7 cups chicken bone broth
- ¾ cup white rice (I used basmati), rinsed
- 4 cups cooked shredded chicken (I used rotisserie)
- 1 lemon, juiced and zested
- ¼ cup fresh dill, chopped
Optional for Serving:
- Extra dill
- Lemon wedges
- Drizzle of olive oil
- Red pepper flakes
- Black pepper
Instructions
- Heat avocado oil in a large pot over medium heat.
- Add sliced onion and cook for 5 to 6 minutes until softened and lightly golden. Next, add garlic and ginger and cook for 30 seconds until fragrant.
- Stir in turmeric, salt, and pepper. Add bone broth and rice. Bring to a boil.
- Reduce to a simmer, cover, and cook for 15 to 18 minutes until the rice is tender.
- Stir in shredded chicken and simmer for 3 to 5 minutes to warm through.
- Turn off the heat and stir in lemon zest, lemon juice, and dill. Taste and adjust salt as needed. Serve and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
