Ingredients
- Chicken breasts (boneless, skinless): 1.5 lbs
- Cucumber: 1 large, peeled, seeded, and chopped
- Chicken broth: 6 cups
- Lemon: 1 large, juiced and zested
- Celery stalks: 2, chopped
- Carrot: 1 large, peeled and chopped
- Fresh dill: 2 tablespoons, chopped
- Olive oil: 2 tablespoons
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped celery and carrot and cook for 5-7 minutes, until softened.
- Step 2: Add chicken broth and bring to a simmer. Add chicken breasts to the pot, ensuring they are submerged in the broth. Simmer for 15-20 minutes, or until the chicken is cooked through.
- Step 3: Remove the chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot.
- Step 4: Add the chopped cucumber, lemon juice, and lemon zest to the soup. Simmer for another 5 minutes to heat through.
- Step 5: Stir in the fresh dill. Season with salt and pepper to taste. Serve hot.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- Gently reheat the soup over low heat, adding a splash of broth or water if needed to maintain desired consistency.
- Garnish each bowl with an extra sprig of fresh dill and a lemon wedge for a bright, inviting presentation.
- Don't overcook the cucumber; adding it at the end ensures it retains a refreshing crunch and vibrant flavor.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American