You are here: Home » Recipes » Chicken-Potato Soup With Dill Chicken-Potato Soup With Dill Yield 6 servings PrintEmail Ingredients 1 whole broiler-fryer chicken, cooked, skinned, boned, chopped6 cups chicken broth1 pound new potatoes, peeled, chopped into 1/2-inch pieces1 cup finely chopped onion1-1/2 teaspoon dried dill weed, divided1 teaspoon salt1/4 teaspoon pepepr1/2 cup chopped purple onion Instructions 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.