Servings: 4 Servings 1x
Ingredients
- 2 tbsp ghee
- 1 cup chopped celery
- 1 cup chopped carrots
- 1 large yellow onion
- 1 tsp dried oregano
- 1/2 tsp dried dill
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1/4 cup lemon juice
- 4 cups chicken broth
- 2 cups water
- 6 medium golden potatoes
- 2 boneless skinless chicken breasts
- Zest from 2 lemons
Instructions
Instant Pot Instructions
- Dice the carrots, celery and onion
- Peel and cut the potatoes into 1″ cubes
- Zest two lemons before squeezing them for 1/4 cup lemon juice
- Turn the Instant Pot on saute and add the ghee to the pot
- Once the ghee has fully melted add the onions, celery, and carrots to the pot
- Saute the veggies in the for 4 minutes, tossing frequently
- Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
- Turn the instant pot off sauté
- Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
- Give the soup a gentle stir and close the lid of the Instant Pot
- Set the vent to sealing and set the Instant Pot to manual high pressure for 15 minutes
- Let the Instant Pot come to pressure and then cook for 15 minutes
- Once the Instant Pot beeps, manually release the pressure and remove the lid
- Remove the chicken breasts and shred with two forks
- Add the shredded chicken back to pot with the lemon zest and stir to combine
- Serve the soup with fresh lemon and dill
Stovetop Instructions
- Dice the carrots, celery and onion
- Peel and cut the potatoes into 1″ cubes
- Zest two lemons before squeezing them for 1/4 cup lemon juice
- Heat ghee in a large pot or dutch oven over medium heat
- Once the ghee has fully melted add the onions, celery, and carrots to the pot
- Sauté the veggies in the for 4 minutes, tossing frequently
- Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
- Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
- Give the soup a gentle stir and increase the heat to high
- Allow the soup to come to a boil, cover and reduce to a simmer
- Allow the soup to simmer covered for 20 minutes and turn off the heat
- Remove the chicken breasts and shred with two forks
- Add the shredded chicken back to pot with the lemon zest and stir to combine
- Serve the soup with fresh lemon and dill
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.