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Chicken Dill Soup
- Makes: 8 servings
- Yield: 11 1/2 cups
- Prep 20 mins
- Cook 45 mins
Cathy Schneider of DeKalb, Illinois, shared her family-favorite recipe for a chicken soup that has just enough twists to keep it interesting: sweet potato, green beans, brown rice and fresh-tasting dill. (If you prefer less dill flavor, just reduce the amount. The soup will still be delicious.)
Ingredients
-
2
large skinless, boneless chicken breast halves, cut in 1-inch cubes (about 1 pound)
-
1
tablespoon
vegetable oil
-
2
quarts
chicken broth (8 cups)
-
1/2
cup
uncooked brown rice
-
1
large sweet potato, peeled and diced (about 2 cups)
-
3
medium carrots, peeled and thinly sliced (1 1/2 cups)
-
1
cup
frozen cut green beans
-
2
small bunches green onions, chopped (about 1 cup)
-
1
tablespoon
dried dill weed
-
Salt-free seasoning (such as Mrs. Dash®)
-
Salt
-
Ground black pepper
Directions
- In a 4- to 6-quart Dutch oven, brown the chicken in hot vegetable oil over medium heat until no longer pink. Remove from Dutch oven; set aside.
- Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.
- Add sweet potato and simmer, covered, 10 minutes.
- Add browned chicken, the carrots, and green beans and simmer, covered, 10 minutes.
- Add green onions and dill weed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.
Tip
- Multiply recipe 2x to make 6-quarts.
Nutrition Facts
(Chicken Dill Soup)
Servings Per Recipe 8, Pyridoxine (Vit. B6) (mg) 0, Trans fatty acid (g) 0, Folate (µg) 22, fiber (g) 3, Monosaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 1005, Polyunsaturated fat (g) 1, carb. (g) 21, Riboflavin (mg) 0, Niacin (mg) 4, iron (mg) 1, Potassium (mg) 453, calcium (mg) 44, Thiamin (mg) 0, sat. fat (g) 0, chol. (mg) 29, pro. (g) 11, Fat, total (g) 4, cal. (kcal) 158, sugar (g) 4, vit. C (mg) 7, vit. A (IU) 8778