Chicken and Potato Soup with Dill.
A hearty chicken potato soup with dill is so perfect for winter days!
Ingredients
- 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 ½ teaspoons chicken seasoning
- ¼ teaspoon pepper
- 2 teaspoons dried dill
- 1 ½ Tablespoons cornstarch or arrowroot powder
- 3 Tablespoons non-dairy milk
- fresh dill for garnish if desired
Instructions
- 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.
Nutrition
Calories: 340kcalCarbohydrates: 30gProtein: 37gFat: 7gSaturated Fat: 1gCholesterol: 87mgSodium: 255mgPotassium: 1499mgFiber: 5gSugar: 2gVitamin A: 4360IUVitamin C: 24.3mgCalcium: 97mgIron: 6.8mg
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