This chicken potato soup is hearty and delicious and perfect for a winter meal! Gluten free and dairy free
I can’t type anymore, my fingers are frozen. Okay, not quite, but that’s how it feels these days! It has been so cold here lately – in the single digits some days. That’s too cold. That’s when I put on the leggings and sweaters and cozy up under a blanket with my boys and watch cartoons all morning.
The other thing that I do in these kind of frigid temperatures is make soup. And yesterday was a big pot of chicken potato soup – that’s my son’s favorite variety.
There’s just nothing like a bowl of chicken soup in the winter, is there? This version has onions, carrots, and lots of dill. Potatoes take the place of noodles, and the broth is thickened with some cornstarch and coconut milk so this is a thick and hearty stew-like soup. This chicken potato soup is so good for a winter lunch or dinner.
This chicken potato soup is:
- hearty and delicious
- grain free and dairy free
- wonderful for a winter day
Keep this recipe on hand, especially for those days when you are a bit under the weather. It comes together quickly and is so comforting.
Chicken and Potato Soup with Dill.
A hearty chicken potato soup with dill is so perfect for winter days!
- 1 Tablespoon olive oil
- 1 onion chopped
- 1 cup frozen carrot coins
- 3 chicken breasts cut into small pieces
- 5 medium Yukon Gold potatoes peeled and diced
- 32 ounces reduced sodium chicken broth
- 1 cup water
- 2 1/2 teaspoons chicken seasoning
- 1/4 teaspoon pepper
- 2 teaspoons dried dill
- 1 1/2 Tablespoons cornstarch or arrowroot powder
- 3 Tablespoons non-dairy milk
- fresh dill for garnish if desired
- Heat the onion and the carrots in the olive oil in a large pot over medium heat for about five minutes.
Add the chicken breast, potatoes, chicken seasoning, water, and broth. Bring to a boil, then reduce heat to a simmer.
- Cook until chicken is cooked through and potatoes are tender, about 30 minutes. Use a spoon to remove any foam that rises to the top.
In a small cup, whisk together the cornstarch and non-dairy milk. Drizzle the mixture slowly into the pot, stirring constantly until the broth thickens.
- Add the dried dill and pepper, stir.
- Let cook for a few more minutes so the flavors combine.
- Serve immediately.
How are you staying warm these days?