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–+ servings

Healthy Chicken Soup with Meyer Lemon and Fresh Dill

This nourishing healthy chicken soup is brightened with California Meyer lemon, tender chicken, and garden vegetables for a comforting, low-effort meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Chicken, Soups
Cuisine: American
Calories: 145
Ingredients Method Nutrition Notes

Ingredients
  

Main
  • 1 tablespoon avocado oil or ghee preferably California-grown avocado oil
  • 1 pound boneless skinless chicken breast or thighs
  • 1 medium yellow onion, diced
  • 6 cloves garlic, minced
  • 2 large carrots, peeled and thinly sliced
  • 2 stalks celery, sliced
  • 6 cups chicken broth preferably low-sodium
  • 2 dried bay leaves
  • 1/2 teaspoon turmeric powder
  • 1 1/2 teaspoons salt plus more to taste
  • 2 sprigs fresh thyme
  • 2 tablespoons fresh dill, chopped
  • 1 tablespoon fresh lemon juice (from a Meyer lemon) plus more to taste

Method
 

  1. Warm the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat.
  2. Season both sides of the chicken with salt and pepper. Sear the chicken in the hot pot until golden brown, about 4 to 5 minutes per side, then transfer to a plate and set aside.
  3. Add the onion, garlic, carrots, and celery to the same pot and sauté for 2 to 3 minutes, until aromatic and slightly softened.
  4. Return the chicken to the pot along with the broth, bay leaves, turmeric, salt, and thyme sprigs. Bring to a boil, then reduce the heat to medium-low and let it simmer.
  5. Simmer for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the pot and shred it with two forks.
  6. Stir the shredded chicken back into the soup. Turn the heat to low, then mix in the dill and fresh lemon juice. Taste, and adjust with more salt, pepper, or lemon juice if desired.

Nutrition

Calories: 145kcalCarbohydrates: 9gProtein: 16gFat: 3.5gSaturated Fat: 0.5gCholesterol: 45mgSodium: 750mgFiber: 1.8gSugar: 3.3g

Notes

For a richer flavor, use chicken thighs instead of chicken breast; they stay moist and add a little more depth.
Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.
Make ahead: prepare the soup up to step 5, cool, and store; reheat and finish with dill and lemon juice just before serving.
If you prefer a lighter broth, use low-sodium chicken broth and adjust salt at the end.
Avoid boiling the soup after adding the lemon juice, as prolonged heat can make it taste metallic and dull the color.
A squeeze of extra Meyer lemon at the table brightens every bowl even more.
You can add a handful of fresh baby spinach or kale in the last few minutes for extra nutrients.

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