This recipe is safe for Coumadin (warfarin) users.
Avoid this recipe if you are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"It was a big story and yesterday's soup. Who cares?" -Willard Scott, Weatherman
This is a quick and easy soup. It does take a bit of time to simmer - just long enough to watch Jeopardy - but it's perfect on a cold night: warm, creamy and really filling. All of that with 4 grams of fiber and tons of vitamins.
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.
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.
Serving size: 2 cups
Amount Per Serving
|Calories 315||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||11%|
|Saturated Fat 2g||10%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 28g||20%|
|Dietary Fiber 4g||13%|
|Vitamin K 11mcg|