Creamy Three-Potato Chicken Soup with Dill

Serves 6

Soup is life. Especially on a chilly November evening. This is one-pot, shortcut chicken soup featuring Olive This! Anithos Infused Dill Oil is an incredibly complex soup that will be everyone’s new autumn binge! When family comes to stay and you need a quick meal that isn’t leftovers, this is perfect. (Although it will be delish with leftover turkey as well.) What makes it quick is using pulled chicken from a store-bought rotisserie chicken added at the end. Serve with crusty bread.

INGREDIENTS:

2 T Olive This! Anithos Dill Infused Oil + more for drizzling on soup to serve
1 to 1 ¼ C chopped celery (about 2 large ribs)
1 C yellow sweet onion, large diced (about 1/1 an onion)
5 to 5 ½ C potatoes, cubed which is equal to
1 large russet potato
1 large Yukon gold potato
1 large sweet potato
2 large garlic cloves peeled and chopped finely
¼ C acidic and crisp white wine such as Pinot Grigio (DO NOT use an oaked chardonnay)
1 Knorr Chicken Bouillon Cube
5 C water
2 t kosher salt + 1 t black pepper
¼ C chopped Italian flat leaf parsley
¼ t ground nutmeg
½ t paprika
1/8 t dried dill weed
4 fresh thyme sprigs
1 large bay leaf
¼ C AP flour + ½ C water dissolved
½ C heavy cream
1/3 C C fresh dill fronds
1 ½ C to 2 C shredded fresh chicken (rotisserie chicken or your own roasted chicken.)

METHOD:

• Bring a large Dutch Oven to high heat and add the oil. Then add the celery and onion. Sauté for about 4 minutes until onion is translucent. Add the potatoes and continue to cook for about 3-4 more minutes. Add the chopped garlic and cook until fragrant.
• Deglaze with the white wine and let cook until the moisture is gone.
• Add the 5 C of water, salt and pepper, parsley, the bouillon cube, the nutmeg, the paprika, and dill weed. Stir well to combine. Then nestle in the thyme sprigs and the bay leaves.
• Cover and turn to low and let simmer at a very low boil for 30 minutes. Remove thyme sprigs and bay leaves.
• Remove pan from heat.
• In a small bowl add the roux mixture of water and flour and whisk to dissolve. Ladle about 1/3 C of the hot soup into that bowl and combine well. Then slowly drizzle that combined mixture back into the hot soup. Stirring until it begins to slightly thicken. Add the heavy cream and stir to make smooth. Add a handful of dill sprigs and the chicken. Stir to combine and put back on burner, heating up soup JUST UNTIL hot. Don’t let it bubble at all!
• Taste and add more salt and pepper if desired.
• Serve with another few dill fronds and a few drops of the dill oil.