Creamy Dill Chicken Soup

Creamy Dill Chicken Soup: A Comforting Classic with a Fresh Twist

Creamy Dill Chicken Soup is a luscious, aromatic dish that blends the savory richness of chicken and cream with the bright, herbaceous notes of fresh dill. This soup is beloved across Eastern European and Scandinavian cuisines, where it’s often served during colder months or as a restorative meal when feeling under the weather. With its velvety texture, soothing warmth, and delicate balance of flavors, this soup has earned a cherished place in family kitchens around the world. Whether enjoyed on a snowy evening or as a light lunch paired with crusty bread, Creamy Dill Chicken Soup offers comfort in every spoonful.

The History of Creamy Dill Chicken Soup

The origins of Creamy Dill Chicken Soup can be traced back to the culinary traditions of countries like Russia, Ukraine, Poland, and Sweden, where dill has long been a staple herb. In these regions, dill is not just an accent flavor—it’s a cornerstone of the cuisine, used generously in soups, salads, pickles, and sauces. Traditional versions of chicken soup in these cultures often feature clear broths, but over time, creamy adaptations emerged, particularly influenced by French culinary techniques that introduced roux-thickened soups and dairy-based consistencies.

In mid-20th century home cooking, especially in post-war Europe and among immigrant communities in North America, the fusion of hearty chicken stock, tender meat, and fresh dill with a creamy base became popular. The addition of sour cream or heavy cream transformed the humble chicken soup into a luxurious, silky dish. Over time, this hybrid recipe gained popularity for its elegance and comforting qualities, becoming a favorite in both home-cooked meals and fine dining interpretations of rustic fare.

Today, Creamy Dill Chicken Soup remains a symbol of culinary heritage and innovation—honoring traditional flavors while embracing modern preferences for creamy textures and bold herbal accents. It’s frequently found on café menus, holiday tables, and wellness-focused meal plans due to its nourishing ingredients and digestive benefits from dill.

Ingredients Breakdown: What Makes This Soup So Special?

The magic of Creamy Dill Chicken Soup lies in its harmonious blend of simple yet high-quality ingredients. Each component plays a crucial role in building layers of flavor, texture, and aroma:

Chicken (boneless, skinless thighs or breast): Offers lean protein and rich flavor. Thighs are preferred by many for their tenderness and juiciness even after prolonged cooking.
Chicken broth (homemade or low-sodium store-bought): Forms the flavorful foundation of the soup. Homemade broth enhances depth and body, while quality store-bought options work well for convenience.
Heavy cream or half-and-half: Provides the signature creaminess. Heavy cream gives a richer mouthfeel, while half-and-half keeps the soup slightly lighter.
Fresh dill: The star herb. Its feathery fronds deliver a citrusy, slightly anise-like flavor that elevates the entire dish. Dried dill can substitute in a pinch but lacks the vibrancy of fresh.
Onion and garlic: Sautéed at the beginning to build a savory base. Yellow onion adds sweetness, while garlic contributes pungent depth.
Carrots and celery: Classic mirepoix vegetables that add natural sweetness, color, and subtle earthiness.
Butter and flour (for roux): Used to thicken the soup gently without making it heavy. This creates a smooth, velvety consistency.
Potatoes (optional): Some recipes include diced potatoes to make the soup more filling and hearty.
Lemon juice (a splash): Brightens the flavors and balances the richness of the cream.
Salt and black pepper: Essential seasonings that enhance all other components.
Sour cream (optional garnish): Adds tanginess and extra creaminess when swirled in at the end or served on top.

Step-by-Step Recipe: How to Make Creamy Dill Chicken Soup from Scratch

Follow these detailed steps to create a restaurant-quality bowl of Creamy Dill Chicken Soup in your own kitchen.

Prepare Ingredients: Chop 1 medium onion, 2 carrots, and 2 celery stalks into small, uniform pieces. Mince 2 cloves of garlic. Dice 1 pound of boneless, skinless chicken (thighs or breasts) into bite-sized cubes. Measure out 1/4 cup of fresh dill (chopped), and have 4 cups of chicken broth, 1 cup of heavy cream, 2 tablespoons of butter, 2 tablespoons of all-purpose flour, and 1 tablespoon of lemon juice ready.
Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the onions, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened and fragrant. Do not brown—just sweat them gently.
Add Garlic and Flour: Stir in the minced garlic and cook for 30 seconds until aromatic. Sprinkle in the flour and stir continuously for 1–2 minutes to cook off the raw flour taste and form a light roux.
Incorporate Broth: Gradually pour in the chicken broth while whisking constantly to prevent lumps. Bring the mixture to a gentle boil, then reduce to a simmer. Let it cook for 10 minutes to allow the vegetables to soften further and the liquid to thicken slightly.
Add Chicken: Stir in the diced chicken. Simmer uncovered for 15–20 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F (74°C).
Thicken and Cream: Reduce the heat to low. Slowly stir in the heavy cream, ensuring it blends smoothly into the soup. Avoid boiling once the cream is added to prevent curdling.
Season and Finish: Stir in the chopped fresh dill and lemon juice. Season with salt and freshly ground black pepper to taste. For extra richness, you may also stir in 2–3 tablespoons of sour cream at this stage.
Simmer Gently: Let the soup simmer on low for another 5–10 minutes to meld the flavors. Taste and adjust seasoning if needed.
Serve Warm: Ladle into bowls and garnish with additional fresh dill, a dollop of sour cream, or a sprinkle of cracked black pepper. Serve immediately with warm bread or crackers.

Tips for Perfect Creamy Dill Chicken Soup Every Time

Use Fresh Dill: Always opt for fresh dill if possible. The essential oils in fresh dill give the soup its distinctive floral-citrus punch. Add most of it toward the end of cooking to preserve its brightness.
Don’t Boil After Adding Cream: High heat can cause dairy to separate or curdle. Keep the soup at a gentle simmer after adding cream and sour cream.
Homemade Broth Makes a Difference: If you have time, use homemade chicken broth. It contains gelatin, which gives the soup a silkier texture and deeper umami flavor.
Balance the Richness: A squeeze of lemon juice just before serving cuts through the creaminess and lifts all the flavors. Don’t skip this step!
Thicken Naturally (Optional): For a gluten-free version, skip the roux and instead blend a portion of the cooked soup (especially if using potatoes) and return it to the pot for thickness.
Let It Rest: Like many soups, Creamy Dill Chicken Soup tastes even better the next day as the flavors continue to develop. Reheat gently on the stove.
Freeze with Care: While the soup freezes well, dairy-based soups can sometimes separate upon reheating. To minimize this, freeze without cream and add it fresh when reheating.

Variations and Customizations

This versatile recipe welcomes creativity. Here are some delicious ways to customize your Creamy Dill Chicken Soup:

Vegetarian Version: Omit the chicken and use mushrooms (such as cremini or shiitake) or white beans for protein. Substitute vegetable broth for chicken broth.
Dairy-Free Option: Replace heavy cream with full-fat coconut milk and use olive oil instead of butter. Use cornstarch or arrowroot powder as a thickener instead of flour.
Gluten-Free Adaptation: Skip the flour roux and thicken the soup with a slurry of cornstarch and cold water (1 tablespoon cornstarch + 2 tablespoons water), stirred in during the final minutes of cooking.
Add Potatoes: Include 1 cup of diced Yukon Gold or red potatoes with the vegetables for a heartier, more filling soup.
Spice It Up: Add a pinch of cayenne pepper or smoked paprika for a subtle kick. Freshly grated nutmeg also pairs beautifully with cream and dill.
Herb Swaps and Blends: Mix in parsley, chives, or tarragon along with dill for a complex herbal profile. Tarragon complements dill especially well.
Seafood Twist: Substitute cooked salmon or poached cod for chicken to create a creamy dill fish soup inspired by Nordic cuisine.
Instant Pot Method: Sauté veggies using the sauté function, add broth and chicken, pressure cook for 10 minutes, release, then stir in cream and dill. Quick and efficient!

Health Considerations and Nutritional Value

Creamy Dill Chicken Soup, while rich and indulgent, can still be part of a balanced diet when prepared with mindful ingredient choices. Here’s a breakdown of its nutritional profile and health benefits:

Protein Powerhouse: Chicken provides high-quality protein essential for muscle repair, immune function, and satiety.
Dill’s Digestive Benefits: Dill has traditionally been used to soothe digestion, reduce bloating, and act as a mild diuretic. It’s also rich in antioxidants like flavonoids and vitamin C.
Vitamins and Minerals: Carrots contribute beta-carotene (vitamin A), important for vision and immunity. Celery and onions offer fiber, potassium, and anti-inflammatory compounds.
Cream and Calories: Heavy cream adds saturated fat and calories. For a lighter version, use half-and-half, whole milk, or evaporated milk. You’ll still get creaminess with fewer calories.
Sodium Watch: Store-bought broths can be high in sodium. Opt for low-sodium versions and control salt levels yourself. Herbs like dill help enhance flavor without needing excess salt.
Balanced Meal: Serve with a side salad or whole-grain bread to increase fiber and make it a complete meal.

Estimated Nutrition (per serving, about 1.5 cups):

Calories: 280–350 (depending on cream and chicken used)
Protein: 20–25g
Fat: 18–22g (mostly from cream and butter)
Carbohydrates: 10–14g (from vegetables and flour)
Fiber: 2–3g
Sodium: 600–900mg (adjustable based on broth choice)

Ingredients

2 tablespoons unsalted butter
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
2 garlic cloves, minced
2 tablespoons all-purpose flour
4 cups low-sodium chicken broth
1 pound boneless, skinless chicken thighs or breasts, diced
1 cup heavy cream (or half-and-half for lighter version)
1/4 cup fresh dill, finely chopped (plus extra for garnish)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper, to taste
Optional: 2 tablespoons sour cream per serving (for garnish)

Directions

In a large pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook for 6–8 minutes, stirring occasionally, until softened.
Add garlic and cook for 30 seconds until fragrant.
Stir in flour and cook for 1–2 minutes, creating a roux. Whisk constantly to avoid clumping.
Gradually pour in chicken broth, whisking continuously until smooth. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
Add diced chicken, return to a simmer, and cook for 15–20 minutes, or until chicken is cooked through.
Reduce heat to low. Stir in heavy cream, taking care not to boil.
Add chopped dill, lemon juice, salt, and pepper. Stir well and simmer gently for 5–10 minutes.
Taste and adjust seasoning. If desired, stir in a spoonful of sour cream for extra tang and richness.
Serve hot, garnished with fresh dill and a dollop of sour cream if desired.

FAQ (Frequently Asked Questions)

Can I make this soup ahead of time?
Yes! This soup actually improves in flavor after sitting overnight. Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove, adding a splash of broth or cream if needed.

Can I freeze Creamy Dill Chicken Soup?
You can, but dairy-based soups may separate when frozen and thawed. For best results, freeze the soup before adding cream and sour cream, then add those fresh when reheating.

What can I use instead of dill?
If you don’t have dill, try a mix of parsley and tarragon for a similar herbal note. However, dill is unique and hard to replicate exactly.

Is this soup gluten-free?
Not by default due to the flour roux, but you can easily make it gluten-free by using cornstarch or arrowroot as a thickener.

Can I use rotisserie chicken?
Absolutely! Shred 2–3 cups of cooked rotisserie chicken and add it when you stir in the cream to warm through. This saves time and adds great flavor.

Why did my soup curdle?
This usually happens if the soup boils after adding dairy. Always keep the heat low and avoid rapid boiling. If slight curdling occurs, blending the soup can restore smoothness.

How can I make this soup lower in fat?
Substitute heavy cream with whole milk, half-and-half, or a dairy-free alternative like cashew cream. Use skinless chicken breast and reduce butter or replace it with olive oil.

Summary

Creamy Dill Chicken Soup is a soul-warming dish that marries tender chicken, aromatic vegetables, and a luxuriously smooth broth infused with fresh dill and a hint of lemon. Hearty yet elegant, it’s perfect for cozy nights, entertaining guests, or nurturing recovery—with endless possibilities for customization to suit dietary needs and preferences.

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