Dilly Chicken Soup
A little bit of dill adds a delightful aroma to a good-for-what-ails-you kitchen standard.
8 cups water
1 fresh whole chicken, cut up
1 tablespoon salt
5 carrots, scrubbed or peeled and sliced
3 celery ribs, chopped
1 onion, sliced
1 tablespoon chopped fresh dill weed
1/2 teaspoon ground black pepper
- Combine water, chicken and salt in a stockpot; bring to a boil. Skim the surface. Add carrots, celery, onion, dill weed and pepper. Cover and simmer until meat is tender and vegetables are cooked, about 2 hours.
- Strain the broth; remove chicken from the pot, debone and dice.
- Return meat to the vegetables and broth. Refrigerate overnight and remove the fat that congeals on top of the broth and discard or reserve for cooking fat.
- Heat soup before serving.
Makes 8 servings.