Chicken-Potato Soup With Dill

  • Yield 6 servings


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



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