This Dill Chicken Soup Is A Crowd Favorite

Chicken soup with noodles and vegetables on wooden table

Soup is not just for winter. There are plenty of cool spring days and soup recipes that are perfect for when the weather is just a bit blustery or rainy. While certain soup flavors may be the ideal accompaniment for winter days, there are other flavors that complement the spring season. This Dill Chicken Soup recipe from Taste of Home is a great example of a soup that is perfect to eat during the spring months.

Ingredients

  • 1 tablespoon of canola oil
  • 2 chopped medium carrots
  • 1 finely chopped small onion
  • 2 minced garlic cloves
  • Half a cup of uncooked whole wheat orzo pasta
  • 1-1/2 cups of shredded rotisserie chicken
  • 6 cups of reduced-sodium chicken broth
  • 1-1/2 cups of frozen peas
  • 8 ounces of fresh baby spinach
  • 2 tablespoons of chopped fresh dill
  • 2 tablespoons of lemon juice
  • Ground pepper to taste

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Cooking Directions

As far as making this soup actually goes, it is really quite simple. In just thirty minutes, you will have a filling dinner for the entire family. To start, you will heat the oil in a 6 quart stockpot on medium heat. Next, you will add the carrots, garlic, and onion and garlic. Sauté the vegetables for about four to five minutes until the carrots are tender. You will then add the orzo, shredded rotisserie chicken, and chicken broth, stirring everything together and bringing it all to a boil. Once the soup comes to a boil, you will reduce the heat and allow to simmer uncovered for five minutes. After that, you need to stir in the spinach, peas, and dill. Bring the soup back to a boil. You will then reduce the heat again as you allow the soup to simmer. Let the soup simmer for three to four minutes or until the orzo is tender. Add in the lemon juice and give everything a stir. Your soup is now ready to serve. A good rule of thumb is to serve each bowl of soup with some coarsely ground pepper.

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