6 cups chicken broth
1 pound new potatoes, peeled, chopped into 1/2-inch pieces
1 cup finely chopped onion
1 1/2 teaspoons dried dill weed, divided
1 boneless, skinless broiler-fryer chicken, cooked, chopped
1 teaspoons salt
1/4 teaspoon freshly ground black pepper
1/2 cup chopped red onion


1. In large Dutch oven, heat chicken broth over high heat and bring to a boil. Add potatoes, 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.
2. Add chicken, salt and pepper; simmer until chicken is hot, about 5 minutes more. At serving time, place soup in individual bowls and sprinkle each with red onion and remaining 1/2 teaspoon dill weed.

In order to make the soup a thicker and heartier consistency you can remove the potatoes before adding the chicken, puree them in a blender and then read them back to the soup.

Chicken-Potato Soup With Dill
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