Chicken and Potato Soup with Dill

Ingredients:

  • 1 quart carrots, strips or slices (raw)
  • 1 pound potatoes, diced
  • 1 chicken breast, bone and skin removed (broiler or fryers, breast, skinless, boneless, meat only, raw)
  • 1 tablespoon lemon juice, raw
  • 1 tablespoon lemon peel, raw
  • ¼ cup dill weed, sprigs (fresh)
  • 1 quart soup (chicken broth, low sodium, canned) 

Directions:

  1. Slice the chicken breasts in half. Season with salt and pepper. In a skillet sprayed with avocado oil spray, cook the chicken for 4-5 minutes per side.
  2. Remove from skillet and set aside.
  3. In a large stock pot, add the chicken broth, potatoes and carrots. Simmer over medium low heat for 10 minutes, or until the potatoes and carrots are fork tender.
  4. Remove from heat. Stir in the lemon juice, lemon zest and dill.
  5. Divide soup into 4 soup bowls. Slice the chicken and add 4 ounces of chicken to each bowl of soup.
  6. Optional - drizzle chili oil into each bowl of soup.

Notes:

Vitamin A: 20,442.930 iu -- 408.859%
Vitamin C: 16.030 mg -- 26.716%
Calcium: 56.206 mg -- 5.621%
Iron: 2.171 mg -- 12.061%
Potassium: 1,187.784 mg -- 25.272%

Saturated Fat % of Calories: 2.737%

Print Recipe

Yield: 4
Serving Size: 2 cups
Calories: 264.092
Sugar: 6.253 gm
Sodium: 208.970 mg -- 8.707%
Fat: 3.298 gm -- 5.075%
Saturated Fat: 0.803 gm -- 4.016%
Trans Fat: 0.004 gm
Carbs: 37.789 gm -- 12.596%
Fiber: 6.691 gm -- 26.763%
Protein: 21.326 gm -- 42.653%

Source:
Biz Velatini
Food Blogger
My Bizzy Kitchen

Share this Recipe