Ingredients
- Chicken breasts: 1.5 pounds, boneless and skinless
- Cucumber: 1 large, peeled, seeded, and chopped
- Lemon: 1 large, juiced and zested
- Chicken broth: 6 cups, low sodium
- Fresh dill: 1/4 cup, chopped
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Salt and pepper: To taste
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the minced garlic and cook until fragrant, about 30 seconds.
- Step 2: Add the chicken breasts to the pot and cook until lightly browned on both sides. It doesn't need to be cooked through.
- Step 3: Pour in the chicken broth, add the chopped cucumber, lemon juice, and lemon zest. Bring the soup to a simmer.
- Step 4: Reduce heat to low, cover the pot, and let simmer for 25 minutes, or until the chicken is cooked through and tender.
- Step 5: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the soup.
- Step 6: Stir in the fresh dill. Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth if needed to loosen it up.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for brightness.
- For a richer flavor, lightly brown the chicken in the pot before adding the garlic, then remove it and proceed with the recipe, adding the chicken back in after the garlic is fragrant.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American