Big Dill Soup

Posted: May 5

Time: 30 minutes

Yield: 6 servings

recipe image

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!


• 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 • coarsely ground pepper, optional, to taste • salt, to taste


Step 1

In a 6-quart stockpot, heat the oil over medium heat.

Step 2

Add the carrots, onion, and garlic.

Step 3

Sauté until the carrots are tender, about 4-5 minutes.

Step 4

Stir in the orzo, chicken, and broth.

Step 5

Bring the mixture to a boil.

Step 6

Reduce the heat to low.

Step 7

Simmer, uncovered, for about 5 minutes.

Step 8

Stir in the peas, spinach, and dill.

Step 9

Return the mixture to a boil, raising 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

Pour the soup into serving bowls.

Step 14

Top each serving with the coarsely ground pepper.

Step 15

Taste for seasoning and add the salt as needed.

Step 16


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