Ingredients:
4 lbs fresh whole chickens
6 cups chicken broth
1 lb potatoes, diced
1 cup onions
1 teaspoon fresh dill weed
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup red onions, chopped
1/2 teaspoon fresh dill weed
Directions:
Cook chicken in a kettle until done. Cool, debone, and chop into pieces.
Strain the cooking liquid and return chicken broth to a boil over high heat.
Add diced potatoes, onion, and dillweed. After the soup returns to a boil, reduce the temperature and simmer the potatoes until tender, about 12 minutes.
Add the chicken, salt, and pepper; simmer about 5 minutes.
Sprinkle with chopped red onions and dillweed just before serving.
Servings: 6
Time preparation: 30 min.
Time total: 77 min.