Recipe by BLUE ROSE
I am one that likes dill so when I saw it used in chicken soup I had to try it.
Top Review by duonyte
I love dill and potatoes, but never thought of combining them like this in a soup. I cook my chicken with more ingredients - bay leaves, peppercorn, onion, carrots, celery flakes - which makes for a full-flavored broth. I also used considerably more dill - a good handful initially and then more on top. Did not have red onion, used a little shallot. Really nice!
- 4 lbs fresh whole chickens
- 6 cups chicken broth
- 1 lb potato, diced
- 1 cup onion
- 1 teaspoon fresh dill weed
- 1 teaspoon salt
- 1⁄4 teaspoon pepper
- 1⁄2 cup red onion, chopped
- 1⁄2 teaspoon fresh dill weed
Directions See How It's Made
- Cook chicken in a kettle until done. Cool, debone, and chop into pieces.
- Strain the cooking liquid and return chicken broth to a boil over high heat.
- Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes.
- Add the chicken, salt, and pepper; simmer about 5 minutes.
- Sprinkle with chopped red onions and dillweed just before serving.