Chicken and Vegetable Soup with Dill

Ingredients

• •1.5 lbs chicken thighs, boneless skinless, cut into bite-sized pieces
• •3 cups mixed vegetables, chopped (zucchini, carrots, green beans)
• •3 shallots, diced
• •3 cloves garlic, minced
• •6 cups chicken broth, low-sodium
• •1 can (14 oz) tomatoes, diced
• •2 tbsp olive oil
• •2 tbsp dill, fresh, chopped

Directions

1. 1Heat olive oil in a large pot over medium-high heat.
2. 2Add shallots and garlic; sauté 2–3 minutes until softened and fragrant.
3. 3Add chicken pieces and cook 4–5 minutes until lightly browned on all sides.
4. 4Pour in chicken broth and diced tomatoes; stir to combine.
5. 5Add mixed vegetables and bring soup to a boil.
6. 6Reduce heat to medium-low and simmer uncovered for 20 minutes.
7. 7Season generously with salt and pepper to taste.
8. 8Stir in fresh dill and serve hot.

💡 Use croutons on the side for kids who want something crunchy — adults can skip to keep it low-carb.

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