Lemon Dill Chicken Soup
Making delicious, nourishing food doesn’t have to be a chore, and it should also be delicious!
Warm & wet food like soups, stews, and cooked whole grains are integral to building mediumship—and putting chronic disease into remission—so if you’re not in the habit of eating a stew, soup, or cooked whole grain at least once a week, try to make it a goal to start there and then progress to once per day.
You may be thinking to yourself, ‘well, MG, I don’t have any chronic issues’, and that’s wonderful. Everyone’s constitution is a little different, but the principles are still the same. In order to preserve good health,
I’d still recommend incorporating these types of foods to shore up your resources and ensure continued good health.
I’m a big fan of food bloggers and love to use their recipes to learn how to make new things. Over time, I find that I’ve adapted the recipe and combined it with others that are similar, that then I have something I feel like is my own—and I want to encourage you to do the same!
INGREDIENTS:
1 lb of organic ground chicken (I like Mary’s air chilled)
1 package of frozen organic spinach
1 can of white beans
(2) 32 oz chicken broth (I like Kettle & Fire when I don’t make my own)
4-5 carrots, chopped
4 ribs of celery, chopped
1 small onion, chopped*
1-2 cloves of garlic, chopped*
fresh ginger, chopped
fresh or dried dill
lemon for squeezing at the end
*If you are in the midst of an autoimmune flare or are having regular migraines, I would omit the onions and garlic, as it can raise yang, depleting yin, and that’s the opposite of what we want.
DIRECTIONS:
Chop vegetables first.
Then add the ground chicken to a pot to brown. (I use a dutch oven and a potato masher to break up and brown the chicken). Season with salt and dried dill, if using. You’re going to simmer everything later, so you don’t have to cook the chicken thoroughly if you don’t want to.
Add the chopped vegetables and mix. Season with salt.
Stir in the broth, bring to a boil, and then let simmer until the vegetables are to your desired doneness. I don’t like mine to get too soft, so 10 minutes is usually about how long I need.
Once your vegetables are how you like them, turn the heat way down or even off, stir in the beans and greens to heat, adjust seasoning, and serve.
You can serve with a lemon wedge or squeeze half to a whole lemon into the soup pot, depending on what you and your family like.
This recipe can be adapted in so many ways:
take out the beans and add orzo (or an alternative pasta if GF)
instead of frozen spinach, use fresh chopped kale or chard
omit the dill and/or lemon and stir in pesto at the end
add crushed tomatoes and zucchini for a minestrone-style soup
use leftover chicken instead of ground
sprinkle with fresh, grated parmesan
