Chicken-Potato Soup With Dill Recipe
Ingredients
1broiler-fryer chicken, cooked, skinned, boned, chopped
6cups chicken broth
1pound new potatoes, peeled, chopped into 1/2-inch pieces
1cup finely chopped onion
1-1/2teaspoons dried dill weed, divided
1teaspoons salt
1/4teaspoon pepper
1/2cup chopped purple onion
Cooking 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. Serves 6