What’s the big deal? Well, it’s none other than this Big Dill Soup! This dish truly lives up to its name. It’s packed with flavors and textures, including ingredients like carrots, onions, garlic, orzo pasta, shredded chicken, lemon juice, and of course, dill. This soup is anything but boring — each spoonful of Big Dill Soup is savory, hearty, and will warm you up from the inside out!
Ingredients
- 1 tablespoon canola oil
- 2 medium carrots, chopped
- 1 small onion, coarsely chopped
- 2 cloves garlic, minced
- 1/2 cup whole-wheat orzo pasta
- 1 1/2 cups rotisserie chicken, coarsely shredded
- 6 cups reduced-sodium chicken broth
- 1 1/2 cups frozen peas
- 8 ounces fresh baby spinach
- 2 tablespoons fresh dill, chopped, or 1 tablespoon dill weed
- 2 tablespoons lemon juice
- salt, to taste
- coarsely ground pepper, optional, to taste, for serving
Directions
Step 1 -In a 6-quart stockpot, heat the oil over medium heat.
Step 2 -Add the carrots, the onions, and the garlic.
Step 3 -Sauté the veggies until the carrots are tender, about 4-5 minutes.
Step 4 -Stir in the orzo, the chicken, and the broth.
Step 5 -Bring the chicken mixture to a boil.
Step 6 -Reduce the heat to low.
Step 7 -Simmer, uncovered, for 5 minutes.
Step 8 -Stir in the peas, the spinach, and the dill.
Step 9 -Return the chicken mixture to a boil, increasing the heat to medium.
Step 10 -Reduce the heat to low.
Step 11 -Simmer, uncovered, until the orzo is tender, about 3-4 minutes.
Step 12 -Stir in the lemon juice.
Step 13 -Taste for seasoning and add the salt, as needed.
Step 14 -Pour the soup into serving bowls.
Step 15 -Top each bowl with the coarsely ground pepper.
Step 16 -Serve.
