Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
- 8 cups chicken broth
- 1 large cucumber, peeled, seeded, and chopped
- 2 lemons, juiced (about 1/2 cup juice)
- 1 medium yellow onion, chopped
- 2 cloves garlic, minced
- 1/4 cup fresh dill, chopped
- 2 tablespoons olive oil
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the chicken pieces to the pot and cook until lightly browned on all sides. It doesn't need to be fully cooked through.
- Step 3: Pour in the chicken broth and lemon juice. Bring the mixture to a boil, then reduce heat and simmer for 15 minutes, or until the chicken is cooked through.
- Step 4: Stir in the chopped cucumber and fresh dill. Simmer for another 5 minutes to heat the cucumber through, being careful not to overcook it.
- Step 5: Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- For best flavor, store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat to prevent the chicken from drying out.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for added brightness.
- To prevent the cucumber from becoming too soft, add it right at the end and only simmer briefly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American