Creamy Chicken and Dill Soup - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Creamy Chicken and Dill Soup



    A Colon Cancer Patient Gets the Right Care at the Right Time
    Creamy Chicken and Dill Soup

    2 tbsp. oil
    4 boneless, skinless chicken thighs chopped into 1-inch pieces
    2 cups small, diced onion
    2 cups small, diced carrots
    1 cup medium, diced celery
    1 tbsp. curry powder
    1 cup white wine
    1 quart canned chicken broth
    1 quart water
    2 cups medium diced potatoes
    4 tbs. cold water mixed with 4 tablespoons corn starch
    1 cup cream
    ½ tsp. black pepper
    1 tbsp. kosher salt
    1 tbsp. honey
    1 tsp. red wine vinegar
    ¼ cup chopped fresh dill

    • Heat the oil over high heat in a large soup pot.
    • Add the chopped chicken thighs and let cook for 1 minute. Then stir the chicken and add the diced onions.
    • Lower heat to medium and cook for 2 minutes, stirring occasionally. Now toss in the diced carrots and celery and cook for another 2-3 minutes. Stir in the curry powder and add the white wine.
    • Reduce wine by one half and then add the chicken broth, water and diced potatoes.
    • Bring to a simmer and cook for 20-30 minutes. Mix the cold water and cornstarch well while stirring the soup pour it in to thicken. Now add the cream, black pepper, salt, honey and red wine vinegar.
    • Taste and adjust seasoning with salt if needed. Finish with fresh dill. Makes about 3 quarts