Chicken-Potato Soup With Dill

  • Yield: 6 servings


1whole broiler-fryer chicken, cooked, skinned, boned, chopped
6cups chicken broth
1pound new potatoes, peeled, chopped into 1/2-inch pieces
1cup finely chopped onion
1-1/2teaspoon dried dill weed, divided
1teaspoon salt
1/4teaspoon pepepr
1/2cup chopped purple onion


In large Dutch oven, place chicken broth.  Over high temperature, bring to a boil.  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 onion and remaining 1/2 teaspoon dill weed.