Creamy Dill Chicken Soup
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!
Servings 4
Calories 521kcal
Ingredients
- 3 tablespoons butter
- 1/4 cup all purpose flour
- 2 teaspoons dill weed divided
- 1 onion diced small
- 4 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1 pound russet potatoes peeled and diced into small cubes
- 1 cup half and half
- 1/2 teaspoon granulated garlic
- 1 teaspoon salt
- 3 cups shredded chicken
Instructions
- 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.
- Slowly whisk in chicken broth. Add potatoes and cook until they are fork tender.
- 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.
- 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.
Notes
If you'd like to thicken the soup a bit, use a potato masher to gently mash some of the potatoes.
Nutrition information for estimation purposes only.
Nutrition
Calories: 521kcal | Carbohydrates: 37g | Protein: 39g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 878mg | Potassium: 1166mg | Fiber: 2g | Sugar: 5g | Vitamin A: 525IU | Vitamin C: 10mg | Calcium: 122mg | Iron: 4mg