Dill Chicken Soup
I could eat soup for every meal of the day, all year long. I particularly like dill and spinach—they add a brightness to this light and healthy soup. —Robin Haas, Jamaica Plain, Massachusetts
Ingredients
- 1 tablespoon canola oil
- 2 medium carrots, chopped
- 1 small onion, coarsely chopped
- 2 garlic cloves, minced
- 1/2 cup uncooked whole wheat orzo pasta
- 1-1/2 cups coarsely shredded rotisserie chicken
- 6 cups reduced-sodium chicken broth
- 1-1/2 cups frozen peas (about 6 ounces)
- 8 ounces fresh baby spinach (about 10 cups)
- 2 tablespoons chopped fresh dill or 1 tablespoon dill weed
- 2 tablespoons lemon juice
- Coarsely ground pepper, optional
Reviews
Thank you for this sublime soup recipe. I made it today. Anyone who loves dill, will love this soup. It turned out that I didn't have any carrots, but it didn't matter. I made half of the recipe, because I cook for one (me) and didn't want to waste ingredients on a recipe I wouldn't eat again. Well, I wish I'd doubled the recipe. It's so light, yet comforting and delicious. One thing that really impressed me is that the orzo wasn't too much. I know that pasta can swell up way after the soup is done, and even thought the orzo did that in the leftovers, it's not too much pasta. Just the right ratio of ingredients, with that delicious pop of lemon. This is now one of my all-time favorite soup recipes.