comfort
Chicken and Potato Soup with Dill.
A hearty chicken potato soup with dill is so perfect for winter days!
- Prep time
- 15 min
- Cook time
- 35 min
- Yield
- 5 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 1 Tablespoon olive oil
- 1 onion (chopped)
- 1 cup frozen carrot coins
- 3 chicken breasts (cut into small pieces)
- 5 medium Yukon Gold potatoes (peeled and diced)
- 32 ounces reduced sodium chicken broth
- 1 cup water
- 2 1/2 teaspoons chicken seasoning
- 1/4 teaspoon pepper
- 2 teaspoons dried dill
- 1 1/2 Tablespoons cornstarch (or arrowroot powder)
- 3 Tablespoons non-dairy milk
- fresh dill for garnish if desired
Instructions
- 1
Heat the onion and the carrots in the olive oil in a large pot over medium heat for about five minutes.
- 2
Add the chicken breast, potatoes, chicken seasoning, water, and broth. Bring to a boil, then reduce heat to a simmer.
- 3
Cook until chicken is cooked through and potatoes are tender, about 30 minutes. Use a spoon to remove any foam that rises to the top.
- 4
In a small cup, whisk together the cornstarch and non-dairy milk. Drizzle the mixture slowly into the pot, stirring constantly until the broth thickens.
- 5
Add the dried dill and pepper, stir.
- 6
Let cook for a few more minutes so the flavors combine.
- 7
Serve immediately.