Creamy Three-Potato Chicken Soup with Dill

This incredible soup featuring our Anithos Infused Dill Olive Oil will be everyone’s new autumn binge and your saving grace this holiday season coming together in only 1 hour. It also works with leftover turkey and hits the spot served with crusty buttered bread. Or, leave out the chicken for a vegetarian delight! A crisp, Viogner or Pinot Grigio is the perfect wine!

Recipe Credit: Camine Pappas. To read more about how Caminie created this recipe and read the entire blog post, click here to visit her websiteIFeelLikeCooking.com.

INGREDIENTS

  • 2 tablespoons Olive This! Anithos Dill Olive Oil + more for drizzling on soup to serve
  • 1 to 1 ¼ cups chopped celery (about 2 large ribs)
  • 1 cup yellow sweet onion, large diced (about 1/1 an onion)
  • 5 to 5 ½ cups potatoes, cubed which is equal to
    • 1 large russet potato
    • 1 large Yukon gold potato
    • 1 large sweet potato
  • 2 large garlic cloves, peeled and chopped finely
  • ¼ cup acidic and crisp white wine such as Pinot Grigio (DO NOT use an oaked chardonnay)
  • 1 Knorr Chicken Bouillon Cube
  • 5 cups water
  • 2 teaspoons kosher salt + 1 teaspoon black pepper
  • ¼ cup chopped Italian flat leaf parsley
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon paprika
  • 1/8 teaspoon dried dill weed
  • 4 fresh thyme sprigs
  • 1 large bay leaf
  • ¼ cup AP flour + ½ cup water dissolved
  • ½ cup heavy cream
  • 1/3 cup fresh dill fronds
  • 1 ½ cups to 2 cups shredded fresh chicken (rotisserie chicken or your own roasted chicken.)

DIRECTIONS

Bring a large Dutch Oven to high heat and add the olive oil. Then add the celery and onion. Sauté for about 4 minutes until onion is translucent. Add the potatoes and continue to cook for about 3-4 more minutes. Add the chopped garlic and cook until fragrant.

Deglaze with the white wine and let cook until the moisture is gone.

Add the 5 cups of water, salt and pepper, parsley, the bouillon cube, the nutmeg, the paprika, and dill weed. Stir well to combine. Then nestle in the thyme sprigs and the bay leaves. Cover and turn to low and let simmer at a very low boil for 30 minutes. Remove thyme sprigs and bay leaves.

Remove pan from heat.

In a small bowl add the roux mixture of water and flour and whisk to dissolve. Ladle about 1/3 cup of the hot soup into that bowl and combine well. Then slowly drizzle that combined mixture back into the hot soup. Stirring until it begins to slightly thicken. Add the heavy cream and stir to make smooth.

Add a handful of dill sprigs and the chicken. Stir to combine and put back on burner, heating up soup JUST UNTIL hot. Don’t let it bubble at all!

Taste and add more salt and pepper if desired.

Serve with another few dill fronds and a few drops of the dill olive oil.

©Camine Pappas, All Rights Reserved. 2022

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