Creamy Lemon Chicken Soup with Carrots, Spinach & Dill

Creamy Lemon Chicken Soup

with Carrots, Spinach & Dill

40 MIN
$18.99 2 Servings
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From the Test Kitchen

This bright, hearty chicken soup is packed with flavor thanks to lemon juice and roasted garlic pesto stirred into the creamy broth, plus toppings of lemon sour cream and fresh dill!

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  • Nutrition
    PER SERVING
  • Calories
    480 Cals (est.)
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fresh
ingredients
Creamy Lemon Chicken Soup with Carrots, Spinach & Dill
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 1 cup Chicken Bone Broth
  • 1 Lemon
  • 3 oz Baby Spinach
  • 1 Yellow Onion
  • ¼ cup Cream
  • 6 oz Carrots
  • ¼ cup Cornstarch
  • ¼ cup Sour Cream
  • 1 bunch Dill
  • 2 cloves Garlic

Creamy Lemon Chicken Soup

Prepare the ingredients & make the cornstarch slurry
1 Prepare the ingredients & make the cornstarch slurry

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel 2 cloves of garlic; using a zester or the small side of a box grater, finely grate into a paste. Roughly chop the dill. Using a zester or the small side of a box grater, finely grate the lemon to get 2 teaspoons of zest. Halve the lemon crosswise; squeeze the juice into a bowl, straining out the seeds. In a separate bowl, combine the sour cream, lemon zest, and as much of the garlic paste as you’d like; season with salt and pepper. In a separate bowl, combine half the cornstarch (you will have extra) and 1/2 cup of water. Pat the chicken dry with paper towels; season with salt and pepper on both sides.

2 Start the soup
In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 5 to 6 minutes, or until slightly softened. Add the seasoned chicken, broth (carefully, as the liquid may splatter), and 1 1/2 cups of water. Heat to boiling on high. Once boiling, reduce the heat to medium-low. Cook, stirring occasionally, 14 to 16 minutes, or until slightly thickened and the chicken is cooked through.*

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

Start the soup
Finish the soup & serve your dish
3 Finish the soup & serve your dish
Carefully transfer the cooked chicken to a work surface; using two forks, shred into bite-sized pieces. To the pot, add the shredded chicken, cream (shaking the packet before opening), and cornstarch slurry (whisking to recombine before adding); stir until combined. Add the spinach. Cook, stirring frequently, 1 to 2 minutes, or until wilted. Turn off the heat. Add the lemon juice; stir to combine. Serve the finished soup garnished with the lemon sour cream and chopped dill. Enjoy!

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
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