Jennifer Lambert

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You are here: Home / Recipes / Dill Chicken Soup

Dill Chicken Soup

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April 6, 2016 By Jennifer Lambert 6 Comments

The kids love this creamy dill chicken orzo soup in springtime – or anytime!

It’s a great way to use chicken leftovers.

Or, I roast some seasoned chicken breasts in the oven while I prep everything else.

I seasoned these with paprika, garlic, lemon, salt, and pepper. I drizzled olive oil to make sure they didn’t stick to the pan.


Roast Chicken Breasts
A super easy way to shred cooked chicken is to use the paddle attachment on the stand mixer.
paddle stand mixer
Give it a whirl until it’s the desired shredded consistency.
shredded chicken
I sliced a leek, chopped some celery and carrots. Close enough to the holy trinity of cooking: mire poix.
mire poix
I sauté those up in a little butter and bacon grease.
vegetables
You need a good chicken stock. We usually have some homemade chicken stock in the freezer. But we like Kitchen Basics too.
chicken stock
I dump in the frozen stock and put a lid on it. It melts in a just few minutes.
melt frozen stock
I prefer fresh dill, but we used dried this time.
dill and orzo
I throw a handful of sea salt in a pot to boil the orzo al dente.
salted water
When the water has big bubbles, I dump in about a cup of orzo.
1 cup orzo
I drain the orzo and spritz on some olive oil so it doesn’t get all sticky.
drain orzo
The stock is melted, so I blend the vegetables with my stick blender.
stick blender
The soup is hot, so be careful with the blender.
blend soup
It’s all pretty now.
blended soup
I add in the orzo and shredded chicken. I sprinkle in about 1 T of dill.
about 1 T dill
It smells amazing.

Dill Chicken Orzo Soup
Print

Dill Chicken Soup

The kids love this creamy dill chicken orzo soup in springtime – or anytime!
Course Soup
Cuisine Soup
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 1 T olive oil or bacon grease
  • 4-6 chicken breasts or thighs boneless, skinless
  • 1 leek sliced
  • 1-2 stalks celery chopped
  • 1-2 carrots chopped
  • 6 c chicken stock
  • 1 c orzo cooked to al dente
  • 1/4 c fresh dill or 1 T dry dill
  • 1-2 T lemon juice

Instructions

  1. Season and roast chicken breasts in oven at 350* until cooked through, about 30-40 minutes. Or use leftover rotisserie chicken.
  2. Cook leek, celery, and carrot, in oil or grease, stirring often, until soft, 5-8 minutes.
  3. Set water and salt to boil. Cook orzo according to instructions. Drain. Drizzle with oil so it doesn’t stick together.
  4. Add broth to vegetables and bring to boil.
  5. Shred chicken with stand mixer or forks.
  6. Blend vegetables and broth with stick blender.
  7. Add chicken, orzo, and dill to soup and warm.
  8. Season with lemon, salt, and pepper.
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Filed Under: Recipes Tagged With: chicken, recipe, soup

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Comments

  1. Marilyn says

    April 7, 2016 at 4:10 am

    Thank you for sharing this delicious dish at #OverTheMoon!

    Reply
  2. Leigh says

    April 8, 2016 at 2:01 am

    This looks delicious! I’d love it if you’d share this at the Healthy Living Link Party this week. Thank you!
    Blessings, Leigh

    Reply
    • Leigh says

      April 8, 2016 at 2:21 am

      Either you linked up quickly or I missed something before I commented. Thank you for linking up!
      Blessings, Leigh

      Reply
  3. Lori says

    April 8, 2016 at 3:55 am

    This sounds so yummy! I’m going to have to pin it so I can add it to my next menu. Thanks for sharing with Thankful Thursdays.

    Reply
  4. Jamie says

    April 9, 2016 at 11:56 pm

    That looks amazing, and easy to make – my favorite! Thank you for sharing with us at the #HomeMattersParty

    Reply
  5. Mistie says

    April 14, 2016 at 5:58 am

    What a tasty looking dish! I love dill, and I bet that flavor comes through so nicely. Thanks for sharing with us at Funtastic Friday

    Reply

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