Best 8 Dill Chicken Soup Recipes

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Indulge in the tantalizing flavors of dill chicken soup, a comforting and flavorful dish that promises to warm your soul on chilly days. This delectable soup is a delightful symphony of tender chicken, aromatic herbs, and a rich broth that bursts with umami. As you savor each spoonful, the freshness of dill blends harmoniously with the savory notes of chicken, creating a culinary experience that is both satisfying and invigorating. Whether you're seeking a quick and easy weeknight meal or a cozy dish to impress your guests, this dill chicken soup, along with the other delectable recipes featured in this article, is sure to become a staple in your kitchen repertoire. From the classic chicken noodle soup to the hearty and flavorful chicken and dumplings, each recipe offers a unique twist on this timeless comfort food. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Here are our top 8 tried and tested recipes!

DILL CHICKEN SOUP



Dill Chicken Soup image

I could eat soup for every meal of the day, all year long. I particularly like dill and spinach-they add a brightness to this light and healthy soup. -Robin Haas, Jamaica Plain, Massachusetts

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 12

1 tablespoon canola oil
2 medium carrots, chopped
1 small onion, coarsely chopped
2 garlic cloves, minced
1/2 cup uncooked whole wheat orzo pasta
1-1/2 cups coarsely shredded rotisserie chicken
6 cups reduced-sodium chicken broth
1-1/2 cups frozen peas (about 6 ounces)
8 ounces fresh baby spinach (about 10 cups)
2 tablespoons chopped fresh dill or 1 tablespoon dill weed
2 tablespoons lemon juice
Coarsely ground pepper, optional

Steps:

  • In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

Nutrition Facts : Calories 198 calories, Fat 6g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 681mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 5g fiber), Protein 18g protein. Diabetic Exchanges

SLOW COOKER CREAMY CHICKEN SOUP WITH LEMON, RICE AND DILL



Slow Cooker Creamy Chicken Soup With Lemon, Rice and Dill image

This lightly creamy and incredibly comforting soup is all about the almost-austere interplay of chicken, broth, white rice and lemon. It's also a great way to use up leftover rice: Any variety will work. Tempering the yolks (slowly whisking hot broth into them) ensures that they will emulsify and thicken the soup, and not scramble. Use a half cup of lemon juice for an assertively tart soup, but, for a gentler effect, use the smaller amount. If you prefer, you can use an equivalent weight of chicken legs instead of thighs.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 6h20m

Yield 4 to 5 servings

Number Of Ingredients 14

1 large yellow onion, peeled and quartered
2 carrots, peeled, trimmed and halved
2 celery stalks, halved
5 large garlic cloves, peeled
1 bay leaf
3 1/2 to 4 pounds bone-in, skin-on chicken thighs (about 8 thighs)
6 cups chicken broth or stock
Black pepper
Kosher salt
2 cups cooked white rice
1/3 to 1/2 cup fresh lemon juice (from about 2 large lemons), more as needed
4 large egg yolks
1/2 cup sour cream
1 small bunch dill, chopped

Steps:

  • Combine the onion, carrot, celery, garlic and bay leaf in a 5- to 8-quart slow cooker. Pull the skin off half of the thighs and discard it (or save to render the fat at another time). Add the chicken to the slow cooker and top with broth. Season generously with pepper. Add 1/2 teaspoon salt if you are using low-sodium broth or 1 teaspoon salt if using homemade unsalted stock. (Do not add salt now if you are using fully salted broth.) Cover and cook on low for at least 4 hours and up to 6 hours. If it's more convenient, you can let the slow cooker switch to warm after 6 hours. The soup will hold on warm for about another 2 hours before the chicken starts to dry out.
  • With a spoon or ladle, skim and discard any obvious foam and fat from the top of the soup. With tongs or a slotted spoon, remove the chicken and vegetables to a bowl and strain the broth. Discard the vegetables (or if they still have flavor, set them aside for a snack) and let the chicken cool while you finish the soup. Return the broth to the slow cooker, and switch the heat to high. Stir in the rice, cover and let the soup heat up until it is at least steaming hot, or bubbling a bit around the edges, about 10 minutes.
  • Whisk the lemon juice, egg yolks and sour cream in a medium bowl until creamy and combined. Dip a liquid measuring cup into the hot broth. While whisking constantly, very slowly drizzle about 2 cups of hot broth into the lemon juice mixture until fully combined and smooth. Pour this mixture into the slow cooker with the rest of the soup and whisk for another minute or so, until the soup starts to thicken enough to lightly coat the back of a spoon. Coarsely shred the chicken meat and add it into the soup, discarding the bones and skin. Stir in the dill and taste the soup. Add salt if necessary, and more lemon juice and black pepper if you like. If the soup isn't hot enough, cover and let heat on high for another 10 minutes.

Nutrition Facts : @context http, Calories 858, UnsaturatedFat 31 grams, Carbohydrate 43 grams, Fat 52 grams, Fiber 2 grams, Protein 52 grams, SaturatedFat 16 grams, Sodium 1711 milligrams, Sugar 9 grams, TransFat 0 grams

GREEN CHICKEN SOUP WITH DILL MATZO BALLS



Green Chicken Soup with Dill Matzo Balls image

Enliven traditional chicken soup with spring-y fennel and a dose of fresh green kale. Dill-flecked matzo balls bring the classic to another level.

Provided by Leah Koenig

Categories     Soup/Stew     Chicken     Passover     Kid-Friendly     Lunch     Sugar Conscious     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield 8 servings

Number Of Ingredients 19

For the matzo balls:
4 large eggs, lightly beaten
1/4 cup plus 1 tablespoon vegetable oil or chicken schmaltz
1 cup matzo meal
1/4 cup seltzer water
2 tablespoons chopped dill
2 teaspoons kosher salt, plus more
For the soup:
1 whole chicken (about 3 1/2 pounds)
3 celery stalks, halved crosswise
3 large carrots, peeled and halved crosswise
2 medium onions, peeled and halved through the root
1 medium fennel bulb, quartered and cored
6 garlic cloves, peeled
1 bay leaf
1/4 cup (loosely packed) fresh dill with stems, plus more roughly chopped fresh dill for serving
1/4 cup (loosely packed) fresh parsley with stems, plus more roughly chopped fresh parsley for serving
4-5 ounces Tuscan kale (about 1/2 bunch), stemmed and cut crosswise into 1/4-inch ribbons
Kosher salt and freshly ground pepper

Steps:

  • For the soup:
  • Place chicken, celery, carrots, onions, fennel, garlic, bay leaf, and parsley and dill with stems in a large pot. Add cold water to cover by 1". Bring to a boil over high heat, then reduce heat to low. Gently simmer, partially covered, skimming off any foam that accumulates, until chicken is very tender and falling off the bone, about 1 1/2-2 hours.
  • While the soup is simmering, make the matzo balls: Using a fork, mix together the eggs, oil, matzo meal, seltzer water, dill, and 2 tsp. salt in a large bowl. Cover and refrigerate for 30 minutes.
  • Meanwhile, bring a large pot of generously salted water to a boil over high heat. Reduce heat to medium-low and keep water at a simmer.
  • Moisten your hands with water. Scoop out a rounded tablespoonful of chilled matzo ball batter and very gently pat into a 1" ball (avoid squeezing too hard or rolling too much). Drop into simmering water and repeat with remaining batter. Cover pot and gently simmer until matzo balls are tender and puffed, 40-45 minutes. Drain matzo balls and return to the pot; cover and keep in a warm place.
  • Remove chicken and vegetables from the chicken broth with a slotted spoon and transfer to a cutting board; let rest until cool enough to handle. Meanwhile, strain broth through a fine-mesh sieve into a large bowl, discarding solids. Return the strained broth to the pot. Using your fingers, remove chicken meat from bones and shred into bite-sized pieces. Slice vegetables into bite-size pieces. Place chicken and vegetables in broth, cover pot, and set aside in a warm place until ready to serve.
  • To serve, add kale to broth and bring to a simmer over medium heat. Cook, stirring occasionally, until kale softens, 3-5 minutes. Season soup generously with salt and pepper.
  • Divide matzo balls among bowls and ladle soup on top. Garnish with chopped parsley and dill before serving.
  • Do Ahead
  • Matzo balls can be cooled to room temperature, then stored, covered, in the fridge up to 1 day. Soup can be made until just before adding kale, cooled to room temperature, then stored in a covered container in the fridge up to 1 day. Reheat, then add kale and simmer for a few minutes before serving.

CHICKEN NOODLE SOUP WITH CARROTS, PARSNIPS AND DILL



Chicken Noodle Soup With Carrots, Parsnips and Dill image

This is a variation on my family's favorite chicken soup that I have already posted here. Lots of carrots and parsnips give it more of a sweet savor. The parsley actually balances the sweetness, though. To balance this effect, use the optional parsley, which is just slightly bitter. Sometimes I also add a diced turnip if I have one. For the noodles, I like to use tagliolini nests, which you can usually find in the imported pasta section. I prefer a thin noodle for this soup, but you can certainly use whatever is your preference.

Provided by JackieOhNo

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

8 cups low sodium chicken broth
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 split chicken breast
1 cup noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley

Steps:

  • In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until jfor about 20 minutes, until cooked. Remove the chicken and let rest. When cool enough to handle, remove skin and bones and chop or shred intobite-size pieces.
  • While chicken is cooling, bring the soup back to a simmer and stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.

CHICKEN SOUP WITH DILL SPAETZLE



Chicken Soup With Dill Spaetzle image

This home-cooked soup takes less than an hour to pull together and will leave you feeling soothed and satisfied. Spaetzle and chicken fortify this vegetable-studded soup, making it a hearty, one-pot meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 9

3/4 cup all-purpose flour
Coarse salt and freshly ground pepper
2 large eggs
1/3 cup whole milk
1/4 cup packed fresh dill, chopped, and 1 large sprig, plus more sprigs for serving
1 bone-in, skin-on chicken breast (2 pounds), split
6 cups low-sodium chicken broth
2 medium carrots, peeled and cut into 1/2-inch pieces
2 medium parsnips, peeled and cut into 1/2-inch pieces

Steps:

  • Whisk together flour, 3/4 teaspoon salt, and a pinch of pepper in a medium bowl. In another bowl, beat together eggs, milk, and chopped dill; gradually add to flour mixture, whisking with a fork until combined. Cover batter and store in refrigerator up to 1 day.
  • Bring chicken, broth, and dill sprig to a boil in a large pot. Reduce heat, cover, and simmer until chicken is cooked through, about 20 minutes. Transfer chicken to a plate with tongs.
  • Skim foam from broth with a large spoon. Stir in carrots and parsnips and simmer until tender, about 15 minutes. Shred chicken into bite-size pieces (discarding bones) and return to pot. Bring to a boil. Working in batches, push batter through the large holes of a colander into broth. Season soup with salt and pepper and serve, topped with more dill sprigs.

CHICKEN SOUP WITH ASPARAGUS, PEAS, AND DILL



Chicken Soup with Asparagus, Peas, and Dill image

Categories     Soup/Stew     Appetizer     Passover     Quick & Easy     Asparagus     Pea     Winter     Kosher     Dill     Simmer     Gourmet

Yield Makes about 13 cups

Number Of Ingredients 4

14 cups chicken stock
8 fresh dill stems (stripped of leaves) plus 3 tablespoons chopped dill leaves
1 1/2 lb asparagus, trimmed and thinly sliced diagonally, leaving tips intact
3 cups frozen baby green peas (1 lb; not thawed)

Steps:

  • Simmer stock with dill stems in a 4- to 5-quart saucepan, uncovered, until reduced to about 8 cups, 25 to 30 minutes. Discard dill stems. Add asparagus and peas, then bring to a boil, partially covered. Reduce heat and simmer, uncovered, until asparagus is crisp-tender, about 3 minutes. Stir in dill leaves and season with salt and pepper.

CHICKEN NOODLE SOUP WITH PARSNIPS AND DILL



Chicken Noodle Soup With Parsnips and Dill image

Lots of carrots and parsnips give old-favorite chicken noodle soup a sweet savor. To balance this effect, use the optional parsley, which is just slightly bitter - or maybe cilantro

Provided by Lorane Abari

Categories     Clear Soup

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 quarts canned low sodium chicken broth or 1 1/2 quarts homemade stock
1 onion, chopped
4 carrots, halved lengthwise and cut crosswise into 1-inch pieces
4 parsnips, halved lengthwise and cut crosswise into 1-inch pieces (or maybe butternut squash)
1 1/2 teaspoons salt
1/4 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast (about 3)
1 cup wide egg noodles (about 2 ounces)
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley (optional)

Steps:

  • In a large pot, combine the broth, onion, carrots, parsnips, salt, and pepper and bring to a simmer. Add the chicken breasts to the pot and simmer until just done, about 10 minutes. Remove the chicken; bring the soup back to a simmer. When the chicken breasts are cool enough to handle, cut them into bite-size pieces.
  • Meanwhile, stir the noodles into the soup. Simmer until the vegetables are tender and the noodles are done, about 5 minutes. Return the chicken pieces to the pot and then stir in the dill and the parsley.
  • Variations: *Skip the parsnips and raise the number of carrots to eight. *Add one diced turnip to the mix.
  • *Use bone-in chicken breasts and cook them for an additional ten minutes. The extra time in the pot will give the soup even more flavor.
  • Recipe reprinted by permission of Food and Wine. All rights reserved.

Nutrition Facts : Calories 331.1, Fat 4.5, SaturatedFat 1.2, Cholesterol 73.8, Sodium 1109.1, Carbohydrate 37.8, Fiber 7.3, Sugar 9.4, Protein 36.8

CHICKEN SOUP WITH DILL DUMPLINGS



Chicken Soup With Dill Dumplings image

This weekend, I invite you to pull out your favorite stock pot and make this hearty soul-soothing chicken soup!! With the additon of light and fluffy herb dumplings, you have a meal in a bowl. A great soup to have on hand for the busy weekend meals.

Provided by Chef mariajane

Categories     Stocks

Time 3h

Yield 10-12 serving(s)

Number Of Ingredients 16

1/4 cup crisco canola oil
2 onions, chopped
3 carrots, peeled and diced
3 celery ribs, diced
3 potatoes, peeled and chopped
3 lbs chicken pieces
16 cups water
salt and pepper
1/4 cup fresh dill, chopped
1 parsnip, grated
1 egg
1/2 cup water
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 tablespoons fresh dill, chopped

Steps:

  • SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
  • Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
  • DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
  • Remove dumplings from leftover soup and store in a separate container in the refrigerator.

Tips:

  • Use fresh dill: Fresh dill has a more intense flavor than dried dill. Chop the dill finely to release its flavor into the soup.
  • Don't overcook the chicken: Overcooked chicken is tough and dry. Cook the chicken until it is cooked through but still tender and juicy.
  • Use a variety of vegetables: This recipe calls for carrots, celery, onion, and potatoes. You can also add other vegetables, such as peas, corn, or green beans.
  • Season the soup to taste: Add salt, pepper, and other spices to your taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the soup hot: Dill chicken soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Dill chicken soup is a delicious and comforting soup that is perfect for a cold day. It is easy to make and can be tailored to your own taste. With its fresh dill flavor and tender chicken, this soup is sure to become a family favorite.

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