Creamy Dill Chicken Soup

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This Creamy Dill Chicken Soup is sure to bring comfort on a cool day. Made easy with leftover chicken, it is perfect for weeknight dinners!

When the weather turns chilly, soups become an obvious choice for dinner around here. When I’ve got time it’s usually something that takes some time to make like a Guinness Beef Stew or Split Pea with Ham Hocks.

But soup can be just as great when time is a little short too. For those days, I turn to recipes that I can make using leftovers like Chicken Noodle Soup made with leftover chicken or Ham and Potato Soup made with leftover ham.

This Creamy Dill Chicken Soup is a new recipe that has become one of my favorite soups to make with leftover chicken. The broth is creamy and it is loaded with creamy tender potatoes, chicken and bright dill weed. If you’re a fan of my Creamy Dill Chicken Salad recipe, you’re going to love this one.

Let’s talk about what you’ll need to make it.

Creamy Dill Chicken Soup Ingredients:

• BUTTER: To sauté the onion and garlic.
• YELLOW ONION
• GARLIC
• CHICKEN: I used some leftover chicken thighs that I shredded. This is also a great use for leftover rotisserie chicken.
• CHICKEN BROTH: You can use Homemade Chicken Stock or your favorite store bought. I do recommend using low-sodium if you can so that way you can control the saltiness of the dish.
• RUSSET POTATOES: For the creamiest soup, I recommend peeling the potatoes.
• HALF AND HALF: Will help add creaminess to the soup. For a richer soup, use heavy cream.
• GRANULATED GARLIC: For more garlic flavor. You can also substitute garlic salt but omit any additional salt in the recipe.
• DILL: I used dried dill weed because I always have some on hand. You can use fresh dill but keep in mind you’ll need more. For every 1 teaspoon of dried use 1 tablespoon fresh.
• SALT

Step by Step Photos and Instructions:

Making this soup is really easy and should only take about 30 minutes. Follow along with these step by step photos and instructions to guide you every step of the way.

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• STEP #1: Melt butter in a large soup pot over medium heat. Add onion and garlic and 1 teaspoon of dill weed. Cook just until onion is softened. Whisk in flour and allow to cook 1 minute.
• STEP #2: Slowly whisk in chicken broth. Add potatoes and cook until they are fork tender.
• STEP #3: Whisk 1 tablespoon of the hot broth into the half and half to temper it. This will help prevent it from curdling when adding it to the soup.
• STEP #4: Whisk in the tempered half and half, chicken, granulated garlic and remaining dill. Reduce heat and simmer until soup thickens a bit. Season to taste with salt and serve.

Storage and Leftovers:

Store any leftovers in the refrigerator and eat within three days. To warm, place in a saucepan over low heat until hot or reheat in the microwave.

Serve with crackers or my favorite easy garlic bread to soak up the broth.

Dill is one of my absolute favorite herbs. I just love the bright flavor it adds so I cook with it a lot. If you want more recipes featuring dill, check out these:

Dill Marinated Olives make a great addition to cheese boards.

Dill Pickle Chicken Wings are one of my all-time most popular recipes, and for good reason. They are a must make for pickle lovers!

Dill Green Beans is a great side dish to serve for your next Sunday dinner!