Here are the holidays, once again (what...already?) We are seeing a lot of colds and sniffles in the practice this month. Here is a dilly of a soup to help get you through. It's easy, delicious, and can make a whole lot of difference in how you feel. Heck, I love it anytime.
Chicken, Dill and Lemon Soup
- 2 tbs. olive oil
- 3 medium carrots, chopped
- 3 stalks celery, chopped
- 1/2 medium onion
- 3 (or more) cloves of garlic, minced
- 8 cups low-sodium chicken stock
- 3 boneless, skinless chicken breasts, chopped
- 2 bay leaves
- 3 sprigs fresh thyme
- Kosher salt
- freshly ground pepper
- 4 cups packed baby spinach
- 3 tbs. fresh dill, chopped
- finely grated zest of one lemon
- 2 tbs. (or more) fresh lemon juice
Heat the oil in a big pot over medium-high heat. Add carrots, celery, onion and garlic and saute gently until onions are soft, 4 to 6 minutes. Add broth, chicken, bay leaves, and thyme. Season with salt and pepper. Cover and bring to a boil. Reduce heat and simmer about half an hour, until the chicken is cooked through.
Discard bay leaves and thyme sprigs. Add spinach, dill, lemon zest and lemon juice. Stir to wilt the spinach.
I like to add more garlic and lemon to this recipe. I encourage you to play with your food!
Serves 8. (Or 4 really hungry people.)