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Chicken Dill Soup

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Chicken Dill Soup

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  • Makes: 8 servings
  • Yield: 11 1/2 cups
  • Prep 20 mins
  • Cook 45 mins

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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

  • 1 pound skinless, boneless chicken breast, cut in 1-inch cubes
  • 1 tablespoon vegetable oil
  • 2 quarts chicken broth (8 cups)
  • 1/2 cup uncooked brown rice
  • 2 cups peeled and diced sweet potato
  • 1 1/2 cups thinly sliced carrot
  • 1 cup frozen cut green beans
  • 1 cup chopped green onion
  • 1 tablespoon dried dill weed
  • Salt-free seasoning (such as Mrs. Dash®)
  • Salt
  • Ground black pepper

Directions

  1. 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.
  2. Add chicken broth to Dutch oven, bring to boiling. Add brown rice. Reduce heat and simmer, covered, 10 minutes.
  3. Add sweet potato and simmer, covered, 10 minutes.
  4. Add browned chicken, carrot and green beans and simmer, covered, 10 minutes.
  5. Add green onions and dillweed. Simmer, covered, 10 minutes or until vegetables and rice are tender. Season to taste with salt free seasoning, salt, and pepper.

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

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