Dilled Chicken Soup Recipes

DILL CHICKEN SOUP

Steps:

• In a 6-qt. stockpot, heat oil over medium heat. Add carrots, onion and garlic; saute until carrots are tender, 4-5 minutes., Stir in orzo, chicken and broth; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in peas, spinach and dill; return to a boil. Reduce heat; simmer, uncovered, until orzo is tender, 3-4 minutes. Stir in lemon juice. If desired, top each serving with coarsely ground pepper.

CHICKEN-DILL PICKLE SOUP

Steps:

• Preheat the oven to 375˚ F. Microwave 3 tablespoons butter in a microwave-safe bowl until melted, about 1 minute. Toss with the bread cubes on a baking sheet; spread in a single layer. Bake, stirring occasionally, until crisp, 20 to 25 minutes.
• Meanwhile, melt the remaining 3 tablespoons butter in a large pot over medium-high heat. Add the leek and cook, stirring, until softened, 2 to 3 minutes. Add the garlic and cook until softened, 1 to 2 minutes. Add the potatoes, chicken broth, 1 cup pickles and 2 cups water; cover and bring to a boil. Reduce the heat to a simmer, cover and cook until the potatoes are tender, 10 to 12 minutes. Stir in the chicken and cook until heated through, 2 to 3 minutes.
• Stir the dill and 1 tablespoon pickle brine into the soup; season with salt and pepper. Add more pickle brine to taste. Divide the soup among bowls and top with the croutons, the remaining 1/4 cup pickles and sour cream.

DILLED CHICKEN AND GNOCCHI SOUP

Steps:

• Heat the butter in a large wide pot over medium heat until melted. Add the carrot, celery and garlic and cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Add the broth and bring to a boil.
• Stir in the gnocchi and cook until al dente, 3 to 5 minutes. Stir in the frozen peas and chicken and cook until warmed through, about 3 minutes. Remove from the heat, stir in the dill and season with salt and pepper.
• Divide the soup among 4 bowls, sprinkle with Parmesan and serve with crusty bread on the side.

SOUR CREAM 'N' DILL CHICKEN

Steps:

• Place chicken in a single layer in a 13x9-in. baking dish. Sprinkle with pepper. Combine the soup, soup mix, sour cream, lemon juice, dill and mushrooms; pour over chicken. Sprinkle with paprika. , Bake, uncovered, at 350° until chicken is tender, 1 hour. If desired, serve over egg noodles and sprinkle with additional dill.

CHICKEN VEGETABLE SOUP WITH DILL AND CUMIN

Steps:

• Put chicken pieces in a large stew pan or soup pot.
• Leave the onion whole for easy removal or cut it in large dice if you want to eat it in the soup.
• If you like, tie the thyme sprigs, parsley stems and bay leaves together with kitchen twine or wrap them in cheesecloth for easy removal.
• Peel potatoes and add to pan.
• Add onion, carrots, celery, thyme, parsley stems and bay leaves.
• Pour in enough water to cover the ingredients by a couple of centimeters and add salt.
• Bring to a boil.
• With a large spoon, remove the foam that collects on top.
• Cover and cook over low heat for 45 mins.
• ,occasionally skimming off the foam and fat that collects.
• Add squash, mushrooms, garlic, cumin and pepper and bring to a simmer.
• Cover and cook over low heat for 15 minsutes or until chicken and vegetables are tender and soup is well flavored.
• Remove herb bundle or loose herbs.
• Cook noodles in a large pan of boiling salted water about 7 minutes or until just tender.
• Drain well.
• Keep the noodles in a separate container if you plan to reheat the soup; otherwise they soften too much as they sit in the soup.
• Before serving the soup, thoroughly skim the fat from the broth.
• The cooler the broth is, the easier this will be.
• The simplest way is to refrigerate the soup so the fat solidifies on top and can be easily removed.
• Otherwise, skim the fat from the soup's surface several times with a large spoon.
• Remove chicken pieces and discard their skin.
• Leave pieces whole or pull or cut meat from bones; return chicken to soup.
• For a lighter dish, you can reserve part of the meat for other uses.
• Reheat soup if necessary.
• If noodles are cold, bring them to room temperature or reheat them in a covered dish in the microwave.
• Add dill and chopped parsley to soup.
• Taste and adjust seasoning.
• Serve the soup in fairly shallow bowls.
• Add noodles to each bowl when serving.

DILLED VEGETABLE BARLEY SOUP

Steps:

• Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
• Melt the butter in a large pot over medium heat. Stir in the onion, salt, and bay leaves. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the carrot and celery; cook for 5 more minutes. Pour in the wine and bring to a boil over high heat. Add the mushrooms, dill, soy sauce, turkey broth, and cooked barley; season to taste with pepper. Bring to a boil; reduce heat to medium-low, cover, and simmer 1 1/2 hours.

CHICKEN SOUP WITH DILL DUMPLINGS

Steps:

• SOUP: Heat oil over medium-high heat in a large 8-quart soup pot. Add vegetables and cook until slightly softened, about 5 minutes. Add chicken pieces, water, salt and pepper; bring to a boil.
• Stir and skim off foam from surface as it boils, 5-10 minutes. Reduce heat to simmer; add 1/4 cup chopped dill and parsnip. Cover and cook for 2-3 hours. The longer it cooks, the thicker it will be.
• DUMPLINGS: Once soup is cooked, combine all ingredients in medium-size bowl, and stir until until a soft batter forms. Drop batter by teaspoonfuls into simmering soup broth. Simmer for 5 minutes, turn over and continue for another 5 minutes longer. The dumplings will be puffy. Serve immediately.
• Remove dumplings from leftover soup and store in a separate container in the refrigerator.

DILL PICKLE SOUP

Steps:

• Melt butter in a large stockpot over medium heat. Whisk in flour, and cook until the flour just begins to turn from white to a pale beige, 1 to 2 minutes. Whisk in chicken broth until thickened and smooth. Increase heat to medium high, add dill pickles, pickle juice, sugar, Worcestershire sauce, garlic, onion salt, dill weed, curry powder, white pepper, and bay leaves. Bring to a simmer, then reduce heat to medium-low and simmer for 5 minutes, whisking frequently. Remove from heat and whisk in milk. Remove bay leaves before serving.