Preparation / Directions:
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.
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