Chicken Soup with Dill

I sometimes have trouble admitting it—but I’m a junkie. As soon as the temperature dips and the nights cool off, my soup addiction kicks in hard. It’s my favorite soul-warming comfort food, reserved almost exclusively for the cold season. There is an exception, though: soups with zesty, bright herbal and veggie flavors, like this chicken soup with dill. Loaded with summer ingredients like green peas and spinach, and brought to life by the vibrant punch of fresh dill, garlic and lemon juice, this soup breaks through the cold-weather barrier to be a perfect option all year round, no matter what the thermometer reads. This easy dill chicken soup recipe also uses leftover rotisserie chicken, so dinner can be ready in just 30 minutes.

Dill Chicken Soup Ingredients

• Canola oil
• Carrots
• Onion
• Garlic
• Whole wheat orzo
• Shredded rotisserie chicken
• Reduced-sodium chicken broth
• Frozen peas
• Baby spinach
• Fresh dill (or dried)
• Lemon juice
• Ground pepper (optional)

Directions

Step 1: Sauté the vegetables

In a 6-quart stockpot, heat the oil over medium heat. Add the carrots, onion and garlic, then sauté for four to five minutes, stirring occasionally, until the carrots are tender.

Step 2: Finish the soup

Stir in the orzo, chicken and broth and bring the pot to a boil. Reduce the heat and simmer, uncovered, for five minutes. Stir in the peas, spinach and dill and return to a boil. Reduce the heat and simmer uncovered for three to four minutes, until the orzo is tender. Stir in the lemon juice and ladle the soup into bowls.

Step 3: Serve

If desired, top each serving with coarsely ground pepper and serve the soup with good crusty bread.

How to Store Chicken Soup with Dill

Once cooled, leftover soup can be stored in airtight containers in the refrigerator for three to four days. Chicken soup with dill can be reheated in the microwave or simmered on the stovetop until heated through. Leftover soup can also be frozen in freezer-safe containers or zipper bags for up to four months. Thaw the soup in the refrigerator before reheating.

Dill Chicken Soup Tips

What vegetables can I add to chicken soup with dill?

To really capitalize on the fresh flavors of summer, try adding roasted sweet corn, bell peppers or summer squash to this recipe. There’s no wrong way to dress it up, so use up that haul from your recent trip to the farmers market.

What can I serve with chicken dill soup?

Since this soup contains pasta, there’s no reason it can’t be a meal on its own. However, like many of our chicken soup recipes, adding a fresh garden salad and a slice of homemade bread completes the perfect dinner trifecta.

Should I use fresh or dried herbs for chicken and dill soup?

If you have the choice to use fresh dill in this chicken soup recipe, give it a whirl. Fresh dill is bright, lemony and vibrant and it will really make this soup feel fresh and summery. On the other hand, dried dill is less potent, with a deeper, more concentrated and slightly astringent flavor. While both work very well, fresh dill is often better for quicker recipes, while the dried herb will hold up better over longer cooking times. To convert fresh to dried, use a 3-to-1 fresh-to-dried ratio.