Go Back
+ servings
The BEST cozy and comforting chicken and potato soup. This is what you need when you are under the weather!

Chicken and Potato Soup with Dill.

A hearty chicken potato soup with dill is so perfect for winter days!

Course Soup
Cuisine Dairy Free, gluten free, Grain Free
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 5
Calories 340 kcal
Author Kelly Roenicke


  • 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


  1. Heat the onion and the carrots in the olive oil in a large pot over medium heat for about five minutes.
  2. Add the chicken breast, potatoes, chicken seasoning, water, and broth. Bring to a boil, then reduce heat to a simmer.

  3. 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.
  4. 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.

  5. Add the dried dill and pepper, stir.
  6. Let cook for a few more minutes so the flavors combine.
  7. Serve immediately.
Nutrition Facts
Chicken and Potato Soup with Dill.
Amount Per Serving
Calories 340 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 87mg29%
Sodium 255mg11%
Potassium 1499mg43%
Carbohydrates 30g10%
Fiber 5g21%
Sugar 2g2%
Protein 37g74%
Vitamin A 4360IU87%
Vitamin C 24.3mg29%
Calcium 97mg10%
Iron 6.8mg38%
* Percent Daily Values are based on a 2000 calorie diet.