LEMON DILLY CHICKEN SOUP
Think of this as chicken soup reimagined. It's brighter, fresher, and more vibrant, yet just as comforting and nutrient-packed full of chicken, bone broth, lemon and tons of dill.
Servings: 4
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
Leftover soup will keep in the fridge for 3 to 4 days, or you can freeze it for up to 6 months so you always have a cozy, ready-made pick-me-up on hand.
Nutrition
Calories: 475kcal | Carbohydrates: 34g | Protein: 53g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 105mg | Sodium: 703mg | Potassium: 486mg | Fiber: 2g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 20mg | Calcium: 52mg | Iron: 3mg