Ingredients:
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 pounds cooked broiler-fryer -- boned, skinned
6 cups chicken broth
1 pound new potatoes -- peeled, chopped in
1/2 inch pie
1 cup onion -- finely chopped
1 1/2 teaspoons dill -- divided
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup red onion -- chopped |
Preparation:
Cook chicken until done. Cool and chop into pieces. Place chicken broth in large Dutch oven and bring to a boil over high heat. Add potatoes, 1 cup onion and 1 teaspoon of the dill weed. After soup returns to a boil, reduce temperature to medium-low and simmer until potatoes are tender, about 12 minutes. Add chicken, salt and pepper; simmer about 5 minutes more until chicken is hot. At serving time, place soup in individual bowls and sprinkle each with chopped red onion and remaining 1/2 teaspoon dill weed. |
