Lemon Dill Chicken Vegetable Soup (Small Batch)

This Lemon Dill Chicken Vegetable Soup is light, hydrating, and comforting, with a bright citrus finish and a subtly creamy texture—without any dairy. Gently enriched with egg yolk and made with simple vegetables, bone broth, and fresh herbs, it’s nourishing without feeling heavy. Inspired by classic Mediterranean flavors, this soup is perfect when you want something warm, grounding, and easy to digest

Why You’ll Love This Soup:

• Naturally creamy without dairy, thanks to a gently tempered egg yolk

• Light yet satisfying and easy to digest

• Made with simple, everyday ingredients

• Cozy, comforting, and fresh all at once

Ingredients (yields ~3 servings):

• 1 Tbsp olive oil

• 8–10 oz boneless, skinless chicken breast (or thigh)

• Salt and black pepper, to taste

• 1 small yellow onion, diced

• 2–3 stalks celery, sliced

• 1 medium carrot, diced

• 3 cloves garlic, minced

• 16 oz chicken bone broth

• ½ tsp dried oregano

• 2 Tbsp fresh dill (or 2 tsp dried dill), plus more for garnish

• 1 egg yolk

• Juice of ½–1 lemon, to taste

• Optional garnish: fresh dill, extra black pepper

Directions:

1. Sear the chicken:
   Heat olive oil in a pot over medium heat. Season the chicken generously with salt and pepper. Add to the pot and sear for 2–3 minutes per side until lightly golden (it does not need to be fully cooked). Remove and set aside.

2. Sauté the vegetables:
   In the same pot, add onion, celery, and carrot. Sauté for 3–4 minutes until slightly softened. Add garlic and cook for 30 seconds, until fragrant.

3. Build the soup:
   Pour in the bone broth and stir to deglaze the pot. Add oregano and dill. Return the chicken to the pot.

4. Simmer:
   Bring to a gentle simmer, then reduce heat to low. Cover and cook for 15–20 minutes, until the chicken is cooked through and vegetables are tender.

5. Shred the chicken:
   Remove the chicken, shred or chop it, then return it to the soup.

6. Temper the egg yolk:
   In a small bowl, whisk the egg yolk. Slowly whisk in ¼ cup hot broth to temper it. With the soup on low heat (not boiling), slowly stir the egg mixture back into the pot.

7. Finish with lemon:
   Add lemon juice, starting with ½ lemon and adjusting to taste. Season with additional salt and pepper if needed.

8. Serve:
   Ladle into bowls and garnish with fresh dill and black pepper. Enjoy!

Notes:

• For a brighter, more lemon-forward soup, use the juice of a full lemon.

• Keep heat low after adding the egg yolk to maintain a smooth, silky broth.

• This soup stores well in the fridge for up to 3-4 days.