Chicken and Potato Soup with Dill

Servings: 4 | Serving size: 2 cups

Cooking Time: 60 Minutes

This recipe can easily be multiplied, and as with almost all soups, this recipe is better the next day.

Ingredients

• 2 tsp olive oil
• 1 lb boneless skinless chicken thighs (cut into 1/2 inch cubes)
• 1 large red onion (diced)
• 2 large carrots (peeled and diced)
• 1 clove garlic (minced)
• 2 cups no salt added chicken or vegetable broth
• 3 cups water
• 1/4 tsp salt
• 1 lb Yukon Gold potatoes (cut into 1 inch cubes)
• fresh ground black pepper to taste
• 1 cup 2% milk
• 3 Tbsp fresh dill

Place the olive oil in a large stock pot over medium heat.

Add the chicken thighs and cook, stirring frequently until just browned on all sides.

Add the red onion and cook for about 3 minutes. Stir frequently.

Add the carrots and garlic and cook for another 5 minutes until the onions begin to turn translucent. Stir frequently.

Add the chicken stock, water, salt, and potatoes.

Season with pepper and reduce the heat to low.

Simmer for about 50 minutes, stirring occasionally, until the potatoes are soft and beginning to fall apart.

Add the milk slowly, stirring continuously, then add the dill.

Stir and cook gently for another five minutes.

Serve.