Instructions

Instant Pot Instructions

1. Dice the carrots, celery and onion
2. Peel and cut the potatoes into 1″ cubes
3. Zest two lemons before squeezing them for 1/4 cup lemon juice
4. Turn the Instant Pot on saute and add the ghee to the pot
5. Once the ghee has fully melted add the onions, celery, and carrots to the pot
6. Saute the veggies in the for 4 minutes, tossing frequently
7. Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
8. Turn the instant pot off sauté
9. Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
10. Give the soup a gentle stir and close the lid of the Instant Pot
11. Set the vent to sealing and set the Instant Pot to manual high pressure for 15 minutes
12. Let the Instant Pot come to pressure and then cook for 15 minutes
13. Once the Instant Pot beeps, manually release the pressure and remove the lid
14. Remove the chicken breasts and shred with two forks
15. Add the shredded chicken back to pot with the lemon zest and stir to combine
16. Serve the soup with fresh lemon and dill

Stovetop Instructions

1. Dice the carrots, celery and onion
2. Peel and cut the potatoes into 1″ cubes
3. Zest two lemons before squeezing them for 1/4 cup lemon juice
4. Heat ghee in a large pot or dutch oven over medium heat
5. Once the ghee has fully melted add the onions, celery, and carrots to the pot
6. Sauté the veggies in the for 4 minutes, tossing frequently
7. Add oregano, dill, garlic, salt, and pepper to the pot and sauté for another minute
8. Add the chicken broth, water, chicken breast, lemon juice, and potatoes to the pot
9. Give the soup a gentle stir and increase the heat to high
10. Allow the soup to come to a boil, cover and reduce to a simmer
11. Allow the soup to simmer covered for 20 minutes and turn off the heat
12. Remove the chicken breasts and shred with two forks
13. Add the shredded chicken back to pot with the lemon zest and stir to combine
14. Serve the soup with fresh lemon and dill