Ingredients:

  • 1 lb chicken breast, cubed into small pieces
  • 2 tbsp unsalted butter
  • 1 medium onion, finely diced
  • 2 medium carrots, grated
  • 3 medium gold potatoes, peeled and cubed
  • 6 cups chicken broth
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 5 oz fresh sorrel leaves, washed and roughly chopped
  • 1 tbsp lemon juice
  • 1/4 cup fresh dill, chopped
  • 1/4 cup fresh parsley, chopped
  • 4 large eggs, hard-boiled and quartered
  • 1/2 cup full-fat sour cream

Instructions:

  1. Melt the butter over medium heat in a large pot. Add the diced onions and grated carrots, sautéing for 5–7 minutes until onions are translucent and carrots have softened.
  2. Add the cubed chicken breast to the pot and cook until the exterior is no longer pink.
  3. Pour in the chicken broth and bring to a gentle boil. Stir in the cubed potatoes, salt, and pepper.
  4. Reduce heat to low, cover, and simmer for 15–20 minutes or until the potatoes are fork-tender.
  5. Turn off the heat completely. Stir in the chopped sorrel, dill, and parsley, allowing the residual heat to wilt the leaves for about 2 minutes. Stir in lemon juice if desired.
  6. Serve hot, garnished with quartered hard-boiled eggs and a dollop of sour cream.